roast cauliflower & curried quinoa recipe

Zesty Roast Cauliflower on Curried Quinoa

I Quit Sugar Blog
Looking for the perfect vegetarian winter dinner? Look no further than this tasty warming dish.
4 from 2 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course, Side Dish
Cuisine International
Servings 2
Calories 674 kcal


  • 2 tsp coconut oil
  • 150 g brown onion 1 medium, finely chopped
  • 2 cm ginger minced
  • 1/4 cup coriander stems finely chopped
  • 1 tsp curry powder
  • 1 cup Cooked Quinoa defrosted
  • 165 ml coconut milk canned
  • 1/2 cup vegetable stock
  • 2 cups rocket leaves
  • 1 tsp salt
  • 60 g full-fat Greek yoghurt to serve
  • 1/4 cup coriander leaves to serve

Roast Cauliflower

  • 600 g cauliflower (1 small head) cut into florets
  • 2 tbsp coconut oil melted
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 lemon juiced
  • sea salt to season


  • Preheat oven to 200°C / 400°F / Gas Mark 6. Line an oven tray with baking paper.
  • To make Roast Cauliflower, place oil, spices, juice and salt in a bowl and toss the cauliflower florets in. Place the coated cauliflower florets on your lined oven tray – then cook in oven for 30-35 minutes. You'll know the roasted cauliflower is ready when it is golden and crispy on the edges.
  • Meanwhile, heat oil in a saucepan over medium to high heat. Add onion and cook for 3-5 minutes or until softened. Add ginger, coriander stems and curry powder and cook for 1 minute, or until fragrant. Add quinoa, coconut milk and stock. Simmer over low heat for 10 minutes. Remove from heat. Stir through rocket leaves and season with sea salt.
  • Divide the quinoa in two bowls. Top both with cauliflower. Decorate the dish with a nice dollop of yoghurt and a sprinkle of fresh coriander leaves before eating. Enjoy!


To make this recipe dairy-free: Omit yoghurt and drizzle with 1 teaspoon of tahini istead.
Keyword Winter

Posted by I Quit Sugar

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