Roasted Cauliflower & Curried Quinoa
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Simple and delicious, this Roasted Cauliflower & Curried Quinoa has Indian-inspired flavors and is ready in 35 minutes. A quick vegan weeknight dinner!
This Roasted Cauliflower & Curried Quinoa is a veggie-packed, delicious recipe. Cauliflower florets are tossed in spices and roasted until charred. The cauliflower is then layered over quinoa that is cooked in coconut milk and curry powder. A comforting and healthy dinner idea!
Step One: Roast the Cauliflower
For the cauliflower you will need:
Add all of the cauliflower ingredients to a baking sheet and toss to coat evenly. Place in the oven for 20 minutes, toss, and place back in the oven for 5-10 minutes – or until the cauliflower is as crispy as you want it.
Step Two: Make the Quinoa
While the cauliflower is roasting, heat some oil in a skillet over medium heat. Add onion & garlic and cook down for 2 minutes.
Add the dry quinoa and allow to toast for 1 minute. Pour in a can of coconut milk, soy sauce, curry powder, turmeric and pepper. Stir to combine, bring to a boil, cover and lower the heat. Simmer for 15 minutes, toss and simmer for another 5-10 minutes – or until the quinoa is tender.
Step Three: Assemble & Serve
And that is it – this is ready to eat. Plate the quinoa and spoon the roasted cauliflower over it. I like to top mine with microgreens and green onions.
The quinoa is comforting and slightly creamy from the coconut milk. The cauliflower is crispy and flavor-packed. It is a delicious and easy dinner recipe that will have the whole house smelling good!
Need more recipe inspo? Check these out:
Roasted Cauliflower & Curried Quinoa
Ingredients
FOR THE CAULIFLOWER
- 1 head cauliflower cut in florets, about 4 cups
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE CURRIED QUINOA
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup quinoa rinsed
- 1 15-ounce can coconut milk
- 2 tablespoons low sodium soy sauce
- 1 teaspoon yellow curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- salt to taste
- microgreens, green onion for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Place in the oven for 20 minutes, toss, and place back in the oven for 5-10 minutes – or until the cauliflower is as crispy as you want it.
- Meanwhile, heat the oil in a skillet over medium heat. Add the onion and garlic and cook down for 2 minutes. Add the quinoa and allow to toast for 1 minute. Pour in the coconut milk, soy sauce, curry powder, turmeric and pepper. Stir to combine, bring to a boil, cover and lower the heat. Simmer for 15 minutes, toss and simmer for another 5-10 minutes – or until the quinoa is tender.
- To serve, add quinoa to each bowl and top with cauliflower, microgreens and green onion.
Video
It was good but definitely not as flavorful as I would have liked for all the effort. Will probably doctor the recipe in the future. Thanks for the inspiration!
Quinoa didn’t cook in the coconut milk at all and stuck to the bottom of the pot unfortunately. Had to make fresh plain spiced quinoa which was totally fine.
Hmmmm…I’ve never had that problem. So sorry it didn’t work out for you. It might have been the pan you used.
Can something be used in place of the coconut milk to reduce overall calories?
You could sub broth!
Made this tonight – 10/10! I added a handful of dried cranberries to the quinoa in the last 5 minutes of cooking. Also made a vegan mint yogurt sauce and some chopped cashews for optional toppings. This one is keeper!
Love the idea of the mint yogurt sauce! So glad you liked this Carley!
I have made this 4 or 5 times, incredible flavor and perfect when you need something fast with little clean-up. Love this one! Thank you!
Yayyy! This is one of my faves too!
I made this tonight and roasted some cubed tofu with the cauliflower. This dish is really good. The quinoa is so flavorful. Will be making this again!
I do not prefer the taste of coconut milk. Is there a replacement for this ingredient? Thank you!
Made this recipe this afternoon and was pleasantly surprised. I went to the store, in the middle of cooking, to buy fresh curry powder and quinoa. Was going to sub rice, but know quinoa is more nutritious. It was very delicious and I’ll definitely make it again! Thanks for the recipe.