why make this recipe
This Easy Roasted Cauliflower Quinoa Bowl is a fantastic choice for anyone looking for a healthy meal that is also delicious. It combines the nutty flavor of quinoa with the roasted goodness of cauliflower, and it’s packed with nutrients. This dish is perfect for meal prep or a quick weeknight dinner. It is vegetarian and can easily be made vegan, making it suitable for various dietary preferences.
how to make Easy Roasted Cauliflower Quinoa Bowl
Ingredients:
- 1 head Cauliflower florets (fresh, medium-sized pieces)
- 2 tablespoons Olive oil (extra virgin)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Quinoa (rinsed well)
- 2 cups Vegetable broth
- 1 teaspoon Lemon zest
- 3 tablespoons Tahini
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Honey or maple syrup
- 1/4 cup Fresh parsley or cilantro (chopped)
- 1/4 cup Toasted pumpkin seeds
Directions:
- Preheat your oven to 425°F (220°C).
- In a bowl, mix the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread the cauliflower on a baking sheet in a single layer.
- Roast for about 25-30 minutes, or until golden brown and tender, stirring halfway through.
- While the cauliflower roasts, rinse the quinoa under cold water.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
- In a small bowl, whisk together the lemon zest, tahini, fresh lemon juice, and honey/maple syrup. If needed, add a bit of water to reach the desired consistency.
- In a large bowl, combine the cooked quinoa and roasted cauliflower.
- Drizzle with the dressing and toss gently to mix.
- Top with chopped parsley/cilantro and toasted pumpkin seeds.
- Serve warm or at room temperature.
how to serve Easy Roasted Cauliflower Quinoa Bowl
This bowl can be served warm or at room temperature. It makes a great main dish or can be a side dish for a more substantial meal. You can also customize the toppings to your taste, such as adding avocado, feta cheese, or other nuts.
how to store Easy Roasted Cauliflower Quinoa Bowl
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop. If the dish seems dry, add a splash of vegetable broth or water while reheating.
tips to make Easy Roasted Cauliflower Quinoa Bowl
- Make sure to cut the cauliflower into even-sized florets for consistent cooking.
- You can adjust the seasoning by adding more spices or herbs to suit your taste.
- For a spicier version, add a pinch of cayenne pepper or chili flakes to the seasoning mix.
variation (if any)
You can easily swap out quinoa for brown rice or farro. For an added protein boost, consider adding chickpeas or beans. You can also experiment with different dressings, such as yogurt-based or vinaigrettes.
FAQs
Can I use frozen cauliflower?
Yes, frozen cauliflower works well. Just roast it according to the same directions without thawing it first.
Is this recipe gluten-free?
Yes, the quinoa is gluten-free, making this bowl a great option for gluten-sensitive diets.
Can I prepare this dish ahead of time?
Absolutely! You can roast the cauliflower and cook the quinoa in advance. Store them separately and combine before serving to maintain the best texture.
Easy Roasted Cauliflower Quinoa Bowl
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a bowl, mix the cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread the cauliflower on a baking sheet in a single layer.
- Roast for about 25-30 minutes, or until golden brown and tender, stirring halfway through.
- While the cauliflower roasts, rinse the quinoa under cold water.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
- In a small bowl, whisk together the lemon zest, tahini, fresh lemon juice, and honey/maple syrup. If needed, add a bit of water to reach the desired consistency.
- In a large bowl, combine the cooked quinoa and roasted cauliflower.
- Drizzle with the dressing and toss gently to mix.
- Top with chopped parsley/cilantro and toasted pumpkin seeds.
- Serve warm or at room temperature.
