Photo by Alexandra Tran on Unsplash
Turmeric Roasted Cauliflower with Quinoa and Tangy Tahini Drizzle
Oven-roasted turmeric cauliflower with quinoa, topped with tahini lemon garlic drizzle and toasted flaked almonds.
- 1 medium head Cauliflower, cut into florets
- 250 g Quinoa
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 4 tbsp Tahini paste
- 3 tbsp Lemon juice
- 1 clove Garlic clove, crushed
- 30 g Toasted flaked almonds
- 3 tbsp Fresh parsley, chopped
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Add to a shopping listHow the shopping list works →- Step 1
Cook the quinoa: Rinse the quinoa well. Cook according to package instructions (usually 1 part quinoa to 2 parts water/stock, simmer 15 minutes). Fluff with a fork when done.
- Step 2
Prepare the cauliflower: Preheat oven to 220°C (200°C fan/Gas Mark 7). Toss the cauliflower florets with 2 tbsp olive oil, turmeric, ground coriander, salt, and pepper.
- Step 3
Roast the cauliflower for 25-30 minutes, turning halfway, until deeply golden and tender.
- Step 4
Prepare the tahini drizzle: Whisk the tahini paste, lemon juice, crushed garlic, 4 tbsp of cold water, and a pinch of salt until smooth and creamy. Add more water, 1 tsp at a time, until it reaches a smooth, pourable consistency.
- Step 5
Assemble the bowls: Divide the cooked quinoa among 4 bowls.
- Step 6
Top the quinoa with the roasted turmeric cauliflower florets.
- Step 7
Drizzle generously with the tangy tahini sauce. Sprinkle with toasted flaked almonds and fresh chopped parsley before serving.
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