• Preheat the oven to 425 F. (220 C.) Line a baking sheet with parchment paper or a silicone baking mat.
• Place the cauliflower florets in a medium bowl. Add 2 tablespoons of lemon juice and sprinkle the garlic powder, salt, and pepper over the top. Use a spoon to mix the cauliflower to evenly cover it with the rest of the ingredients.
• Add the florets in a single layer on the baking tray and put it in the center of the oven. Bake for 25 minutes, tossing it once or twice so that it browns evenly on all sides. Test the cauliflower for doneness by piercing a floret with a fork. It should be tender but firm.
• While the cauliflower bakes, combine the rinsed quinoa and vegetable broth in a medium pot. Bring the broth to boiling, then lower the heat so that it is simmering. Cook the quinoa uncovered for 15 minutes until the broth is absorbed. Turn off the heat and immediately cover the pot. Allow the quinoa to rest for 10 minutes.
• Fluff up the quinoa, then add it to a bowl. Mix in 2 tablespoons of lemon juice, half the hazelnuts, and half the chives. Then, add the cauliflower. Top this with a final tablespoon of lemon juice (optional) and the remaining chopped hazelnuts and chives.
• Serve warm or cold. 

How to Roast Cauliflower in the Air Fryer

• Preheat the air fryer to 375 F. (190 C.). Add the cauliflower and air fry for 10 minutes. Shake it halfway through.

How to Roast Frozen Cauliflower

• Preheat the oven to 450 F (230 C.). Roast the cauliflower for 15 minutes, then toss it. Continue roasting for another 5-10 minutes until it is crispy and brown.

How to Air Fry Frozen Cauliflower

• Preheat the air fryer to 400 F. (200 C.). Air fry the cauliflower for 15-25 minutes. Shake after 10 minutes. Monitor every 5 minutes and shake again after the next 5 minutes.