Vegan Recipes | Raw Recipes | Plant-Based Recipes | Free Recipe Book

Quinoa with Roast Cauliflower and Tahini Dressing

February 25, 2015 / Niki / 1 Comment

Cauliflower is one of my favourite veg for so many reasons. Firstly it makes amazing rice ( cooked and raw), it’s just delicious in curry, cauliflower crust pizza and roast cauliflower – 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 bit 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 its the tahini dressing which really pulls the dish together. Garlicky, lemony and nutty it coats everything in its sticky deliciousness

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2 servings
  10 minutes preparation time
  40 minutes cook time

Ingredients

  • 1/2 cup quinoa
  • 1 cups boiling water (add a little more if its getting to dry)
  • 1 tsp 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

 

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

Directions

  1. Turn the oven to gas mark 5
  2. 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 a couple of times during this time so that both sides of the cauliflower are nice a charred.
  3. 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 it’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).
  4. When the quinoa is cooked, take off the heat and pop it into a larger bowl then stir in the nutritional yeast and mustard.
  5. Next make the tahini dressing. Add all the ingredients to a mini chopper and blitz. ( If you don’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).
  6. 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.
  7. Divide in to two bowls and drizzle with the tahini dressing.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

rebel-recipes-book
Get it now

Here's a sneak peak...

1 Comment

  1. Sweet Potato Falafals with Flatbread | Rebel Recipes on May 22, 2015 at 6:59 pm

    […] I think they are great served with flatbread (buckwheat, spelt of gram are all fantastic), hummus, chopped avocado, crunchy radishes, pomegranate seeds and lots of fresh coriander, oh and mint and tahini dressing. […]

    Reply

Leave a Comment





Recipe Tags: Cauliflower quinoa tahini

Seasonal Vegan Recipes

Get in touch

Most Popular Recipes

Sitemap

Subscribe

Subscribe and receive a free download of my SuperSix recipe book

!
!
Subscribe

Privacy Policy

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.

Cookies

This site uses cookies: Find out more.