Roast cauliflower & chorizo grains

Preheat the oven to 200°C, gas mark 6. In a bowl, toss the cauliflower florets with the oil and paprika (as well as any smaller cauliflower leaves, if liked); season and spread out on a baking tray. Roast for 20 minutes or until golden and tender. Meanwhile, put a nonstick frying pan over a medium-low heat and cook the chorizo for 4-5 minutes until crispy. Scoop out onto a plate with a slotted spoon and set aside.

Add the grains to the chorizo fat in the pan with 3 tbsp water. Gently heat through, stirring occasionally to break up the grains. Once hot, stir through the sun-dried tomatoes and add the spinach on top. Cover with a lid (or baking tray) and allow the greens to wilt (about 2 minutes). Uncover and stir through the spinach to combine; keep warm. In a bowl, stir together the yogurt and lemon zest.

Stir the roasted cauliflower through the grains, then divide between two shallow bowls. Drizzle over the lemon yogurt, then scatter over the crispy chorizo crumbs and serve with lemon wedges.