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roast cauliflower & curried quinoa recipe
I Quit Sugar Blog

Zesty Roast Cauliflower on Curried Quinoa

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

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 200°C / 400°F / Gas Mark 6. Line an oven tray with baking paper.
  2. 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.
  3. 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.
  4. 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!

Notes

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