Turmeric Roasted Cauliflower with Quinoa and Toasted Almonds
Oven-roasted turmeric cauliflower served over quinoa cooked in vegetable stock, finished with lemon juice, parsley, and toasted almonds.
- 1 medium head cauliflower
- 150 g quinoa
- 3 tbsp olive oil
- 1 tsp turmeric powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- 300 ml vegetable stock
- 20 g toasted flaked almonds
- 15 g fresh parsley
- ½ whole lemon
- salt
- black pepper
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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 2 tbsp of olive oil, turmeric powder, ground cumin, garlic powder, salt, and black pepper until evenly coated.
- Step 4
Spread the seasoned cauliflower in a single layer on a baking tray. Roast for 20-25 minutes, or until tender and slightly browned.
- Step 5
While the cauliflower roasts, rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa with the vegetable stock and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- Step 6
Once the quinoa is cooked, fluff it with a fork. Stir in the remaining 1 tbsp of olive oil and the juice of half a lemon.
- Step 7
Chop the fresh parsley.
- Step 8
To serve, divide the quinoa between two bowls. Top with the roasted turmeric cauliflower. Sprinkle with toasted flaked almonds and chopped fresh parsley. Serve with an extra wedge of lemon on the side.
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