Quinoa with Roast Cauliflower and Tahini Dressing

Delicious and healthy roast cauliflower with nutty quinoa and creamy tahini dressing. A perfect lunch or light dinner dish.

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Cauliflower is one of my favourite veg for so many reasons. First, it makes amazing rice (cooked and raw). Itโ€™s just delicious in curry, cauliflower crust pizza and roast cauliflowerโ€“so good!

I think cauliflower is transformed by roasting it. The outside becomes deliciously nutty and charred, and the centre is soft but still with a little of texture. I find roast cauliflower incredibly comforting and filling, especially when combined with protein-packed quinoa.

Today I added some rocket leaves as I had them to hand, but you could add any leaf or herb (baby kale or coriander work really well). However, for me, itโ€™s the tahini dressing, which really pulls the dish together. Garlicky, lemony and nutty, it coats everything in its sticky deliciousness.

quinoa-with-roast-cauliflower-and-tahini-dressing 1a

Quinoa with Roast Cauliflower and Tahini Dressing

Delicious and healthy roast cauliflower with nutty quinoa and creamy tahini dressing. A perfect lunch or light dinner dish.
Prep time: 10 minutes
Cook time: 40 minutes
2 servings
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Ingredients

  • 1/2 cup quinoa
  • 1 cups boiling water add a little more if itโ€™s getting to dry
  • 1 tsp veg bouillon stock
  • 3 tbsp nutritional yeast optional but adds lots of flavour
  • 1 heaped tsp wholegrain mustard
  • 1 head of cauliflower broken into florets
  • 1 tbsp olive oil
  • Salt & pepper
  • 2 cups rocket
  • 1/2 cup crushed hazelnuts

For the tahini dressing

  • 1 tbsp tahini
  • Juice 1/2 lemon
  • 1/2 cup water
  • 1 tbsp olive oil
  • 2 garlic cloves
  • Salt & pepper

Instructions

  • Turn the oven to gas Mark 5
  • Place the cauliflower florets on a baking tray and coat with the olive oil and salt & pepper. Place in the oven and roast for 40 minutes to 1 hr. Turn twice during this time so that both sides of the cauliflower are nice a charred.
  • Add the quinoa, water and boulion to a saucepan, stir thoroughly and bring to the boil. Simmer for 20 minutes, adding more water as you go along if itโ€™s looking too dry. (I like to cook the quinoa for longer than is recommended on the instructions as I like the grains to really open out and become fluffy).
  • When the quinoa is cooked, take off the heat and pop it into a larger bowl, then stir in the nutritional yeast and mustard.
  • Next make the tahini dressing. Add all the ingredients to a mini chopper and blitz. (If you donโ€™t have a mini chopper, you can smash up the garlic, salt & pepper in a pestle and mortar and the mix all the ingredients thoroughly in a small bowl).
  • When the cauliflower is nice and roasted, remove from the oven and add to the quinoa. Add the rocket and crushed hazelnuts to the mix and gently stir everything together.
  • Divide in to two bowls and drizzle with the tahini dressing.
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2 Responses

  1. I just want you to know that I made this last night and served it with some baked fish for dinenr. I had about a cup of the rice total. My darling husband ate what I served him, then went and got the pan and a spoon and finished the rice. He asked me to make it again tonight. Unfortunately, I don’t have any more coconut milk, but I had to promise to pick up some more this weekend. This was the most unexpectedly delicious rice recipe I’ve ever used!

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