If your cauliflower isn’t already roasted: preheat the oven to 220°C/425°F. Toss 120 g cauliflower florets with 1 tsp neutral oil, a pinch of salt and spread out on a baking sheet so they don’t steam — crowding prevents browning. Roast 18–22 minutes, turning once halfway, until edges are golden and the florets are tender. Roasting caramelizes the sugars in cauliflower and gives it a sweet-nutty depth that contrasts the spicy chicken.

While the cauliflower roasts, pat the chicken strips dry with paper towels (this helps them brown). Toss the 150 g chicken with 1 tsp tandoori spice, 1/4 tsp salt and 1/8 tsp pepper. Let sit 5–10 minutes at room temperature so the spices adhere and the meat relaxes; this short rest encourages even cooking and better crust formation.

Heat a heavy skillet (cast iron or stainless) over medium-high heat until hot — you want the pan hot enough to sizzle. Add 1 tbsp neutral oil and swirl to coat. Sear the chicken strips in a single layer without crowding, working in two quick batches if necessary. Sear 2–3 minutes per side until well browned and cooked through to 74°C/165°F (or until juices run clear). High heat gives a quick crust that locks juices and intensifies the toasted notes of the tandoori spices.

If using the optional minced garlic, add it to the pan in the final 30 seconds and toss with the chicken to release its aroma — avoid cooking garlic too long so it doesn’t turn bitter.

Transfer the cooked chicken to a plate and let it rest 3–4 minutes while you warm the quinoa. Resting lets juices redistribute so the meat stays tender when plated.

Warm the cooked quinoa: put 1/2 cup (≈90 g) cooked quinoa in a small skillet over low heat with 1/4 tsp ground turmeric and a pinch of salt, and stir for 2–3 minutes until hot and evenly yellow. Warming the quinoa with turmeric briefly blooms the spice (heat releases turmeric’s aroma and color) and merges the flavors. If the quinoa seems dry, splash 1 tsp water or 1/2 tsp olive oil and fluff with a fork.

Make the finishing lemon-olive oil dressing: in a small bowl combine 1 tbsp fresh lemon juice and 1 tsp extra-virgin olive oil with a pinch of salt and a grind of black pepper. The acid brightens the bowl and the oil gives a silky finish that ties the components together.

Assemble the bowl: spoon the turmeric quinoa into the center of your bowl. Arrange the roasted cauliflower on one side and the tandoori chicken strips on the other. Add 2 tbsp mint-cucumber raita beside the chicken so it can be swirled into bites; the cool raita calms the spices and adds creamy texture.

Drizzle the lemon-olive oil dressing over the chicken and cauliflower, squeeze any extra lemon juice if you like more tang, and finish with 1 tbsp freshly chopped cilantro. The fresh herb adds bright, citrusy notes that lift the whole dish.

Taste and adjust: check seasoning and add a pinch more salt or a crack of black pepper if needed. Serve immediately. Eating while the chicken is warm and quinoa is just-warm gives the best contrast with the cool raita.