Turmeric Roasted Cauliflower with Quinoa and Tahini Dressing
Roasted turmeric cauliflower and quinoa served with tahini dressing of lemon juice, garlic and water, garnished with parsley.
- 1 medium cauliflower
- 150 g quinoa
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 3 tbsp (approx) water
- 2 tbsp olive oil
- 1 tsp ground turmeric
- ½ tsp ground cumin
- salt
- black pepper, freshly ground
- 1 small bunch fresh parsley, chopped, for garnish
- 20 g toasted almonds, chopped (optional)
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cut the cauliflower into bite-sized florets.
- Step 3
In a large bowl, toss the cauliflower florets with 1 tbsp olive oil, ground turmeric, ground cumin, salt, and pepper.
- Step 4
Spread the seasoned cauliflower on a baking tray in a single layer.
- Step 5
Roast for 20-25 minutes, or until tender and lightly golden brown.
- Step 6
While the cauliflower roasts, cook the quinoa according to packet instructions.
- Step 7
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and 1 tbsp olive oil.
- Step 8
Gradually add water, 1 tbsp at a time, whisking until you achieve a smooth, pourable dressing.
- Step 9
Season the tahini dressing with salt and pepper to taste.
- Step 10
Once the cauliflower is roasted and quinoa is cooked, assemble the bowls.
- Step 11
Divide the cooked quinoa between two bowls.
- Step 12
Top with the roasted turmeric cauliflower.
- Step 13
Drizzle generously with the tahini dressing.
- Step 14
Garnish with chopped fresh parsley and toasted almonds (if using).
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