Quinoa with Roast Cauliflower and Tahini Dressing

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

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  2 servings
  10 minutes preparation time
  40 minutes cook time


  • 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


  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.

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  1. Hend on June 8, 2015 at 9:12 pm

    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!

    • Niki on March 14, 2021 at 8:51 pm

      Hi Hend, I’m so glad you (and the Husband) enjoyed it so much. Thank you – Niki xo

  2. […] 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. […]

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Recipe Tags: Cauliflower quinoa tahini


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