1. Heat oven to 175ºC and line 1 large or 2 medium oven trays with baking paper.
2. Place chopped fennel into a medium sized bowl. Drizzle over ½ tablespoon olive oil and sprinkle with a little salt and pepper.
3. Toss to coat then scoop out onto one end of prepared large tray and spread out.
4. Repeat the same process but with cauliflower florets and bake them both for 30 minutes or until soft and lightly browned.
5. Meanwhile, place quinoa in a sieve and rinse well. Add rinsed quinoa to a saucepan with lid along with 1 cup of cold water.
6. Bring to the boil, then turn the heat down and simmer, covered for 15 minutes. Allow to rest for about 10 minutes before removing lid and using a fork to fluff it up.
7. Drizzle cooked quinoa with remaining 2 tablespoons of olive oil, lemon juice, chopped coriander and toss to combine.
8. When the cauliflower and fennel are cooked, add to quinoa.
9. Dollop with goats cheese and generously sprinkle the top with pomegranate seeds.
10. Lastly, sprinkle over some leftover fennel fronds to garnish.

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