Roasted Cauliflower Quinoa combines tender, golden-browned cauliflower florets with nutty quinoa and a tahini dressing for a hearty meal that is so satisfying. This dish brings warmth, nutrition, and a touch of elegance to your table.
Whether you are looking for a vegan meal or a hearty side, this cauliflower and quinoa recipe is sure to satisfy. It is wholesome, nutritious, and so hearty.
Follow along, and I'll show you just how easy it is.
Ingredients
- Cauliflower: If cauliflower isn’t your thing, broccoli makes a great alternative, offering a similar texture and nutrient profile.
- Olive Oil: Avocado oil, coconut oil, or vegetable oil all work here. I don't recommend extra-virgin olive oil for roasting.
- Garlic: If fresh garlic isn’t on hand, garlic powder can be used in a pinch, though fresh is always best for that zesty kick.
- Tahini: This creamy sesame seed paste adds a nutty flavor and creamy texture, binding the ingredients beautifully.
- Lemon Juice: Always opt for fresh lemon juice over bottled for that zesty, fresh flavor. It truly brightens up the dish and brings all the flavors together.
- Salt & Pepper: Adjust to your taste.
- Quinoa: Cook your quinoa on the stovetop, in a rice cooker, or using an Instant Pot.
- Parsley: Fresh is best!
- Sesame Seeds: To toast sesame seeds, simply spread them in a dry skillet over medium heat, stirring frequently until they turn golden and begin to release their aroma.
Tips and Tricks
- Roasting is Key: To get that perfect golden charm on your cauliflower, make sure you give it some time. A little char adds so much flavor!
- Garlic Goodness: For an extra kick, roast a whole bulb of garlic alongside your cauliflower. Once done, squeeze the soft, caramelized garlic cloves into your tahini sauce.
- Tahini Troubleshooting: If your tahini is too thick or difficult to stir, gently warm it in a microwave-safe bowl for a few seconds. This makes it easier to blend with your other sauce ingredients.
- Sesame Seed Sprinkle: Toasting your sesame seeds before sprinkling them on top of your quinoa and cauliflower adds a delightful crunch and nutty taste that elevates the whole dish.
- Spice it Up: Feel free to add more spices. Turmeric and cumin work very well here - I recommend ½ teaspoon of each.
More Cauliflower Recipes
- Buffalo Roasted Cauliflower: Imagine your favorite spicy buffalo wings but with a veggie twist that'll make even the pickiest eaters ask for seconds.
- Chicken and Cauliflower: A cozy, comforting dish where tender chicken meets roasted cauliflower.
- Roasted Cauliflower Hummus: This creamy, dreamy hummus variation brings a roasted cauliflower richness that's perfect for dipping.
- Coconut Cauliflower Rice: Swap out traditional rice for this light, fluffy coconut-infused cauliflower rice that brings a tropical flair to your weeknight dinners.
Roasted Cauliflower & Quinoa with Lemon Tahini Sauce
Roasted Cauliflower Quinoa combines tender, golden-browned cauliflower florets with nutty quinoa and a tahini dressing for a hearty meal that is so satisfying. This dish brings warmth, nutrition, and a touch of elegance to your table.
Servings: 4
Calories: 343kcal
Ingredients
- 1 head cauliflower chopped
- 4 teaspoons olive oil or avocado oil divided
- 2 teaspoons garlic (minced)
- ¼ cup tahini
- 3 tablespoon lemon juice
- ⅓ cup water
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 3 cups cooked quinoa
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 tablespoon toasted sesame seeds
Instructions
- Place oven rack in the top position and preheat oven to 425.
- Toss cauliflower with 2 teaspoons of oil and season with salt. Spread on a baking sheet and cook for 15 to 20 minutes, until tender.
- Meanwhile, heat remaining oil over medium heat and add garlic. Cook for one minute. Add tahini, lemon juice, water and salt. Cook over low heat for two minutes and remove from heat.
- Toss cauliflower with quinoa in a large bowl. Divide among serving plates. Spoon sauce over the cauliflower mixture and sprinkle with parsley and sesame seeds.
Nutrition
Calories: 343kcal | Carbohydrates: 42g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 206mg | Potassium: 772mg | Fiber: 8g | Sugar: 4g | Vitamin A: 103IU | Vitamin C: 76mg | Calcium: 102mg | Iron: 4mg
Shannon Graham
Lemon tahini sauce....wow, that sounds delicious!