Recipe: Vegan Roasted Cauliflower Quinoa Bowl

With just a handful of ingredients, you can throw together a flavorful dinner featuring this year's hottest ingredient - cauliflower. (So hot right now!) When you're cooking with Toasted Quinoa you can keep the flavors simple, and let the toasty, nutty flavor of the seeds shine through. 

1 head cauliflower, cut into florets
1 tsp ground turmeric
Chopped parsley
Olive oil, as needed

Red pepper sauce: 
1 red pepper, cut into strips
1 head of garlic, peeled

1 cup Toasted Quinoa, plus water as directed

1 tsp ground cumin

1/3 cup tahini
1 Tbs miso paste
1 tsp maple syrup
juice of 1/2 a lemon


Combine cauliflower and turmeric and roast at 400° for 35 minutes. On a separate pan, also roast the red pepper and garlic for 25 minutes. Drizzle a bit of olive oil on each to prevent sticking. 

Cook Toasted Quinoa as directed on the package. In a small bowl, stir together dressing ingredients. 

In a food processor, blend the roasted red pepper and garlic with a pinch of salt, a drizzle of olive oil and cumin. 

In a large bowl, combine cooked Toasted Quinoa with dressing and chopped parsley. Top with roasted cauliflower and red pepper sauce.