Turmeric Roasted Cauliflower With Quinoa Recipes

TURMERIC ROASTED CAULIFLOWER WITH QUINOA

Turmeric Roasted Cauliflower With Quinoa image

Make and share this Turmeric Roasted Cauliflower With Quinoa recipe from Food.com.

Provided by MissFit13

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon coriander seed
1/2 teaspoon white peppercorns
1/4 cup olive oil
1 tablespoon minced garlic
2 teaspoons ground turmeric
1 head cauliflower, cored and broken into small florets
sea salt
1 medium shallot, sliced and separated into rings
4 kumquats, seeded and chopped
1/4 cup chopped cilantro
2 cups cooked quinoa (or other gluten-free grain)

Steps:

Preheat oven to 400 degrees. In a small skillet toast coriander seeds, and peppercorns over mid to high heat until fragrant about 30 seconds.
Put in a spice grinder when cool and grind to a powder, and put in a small bowl, stir in olive oil, garlic, turmeric.
On a large baking sheet, drizzle the cauliflower with olive oil and toss to coat, season with salt and roast for 25 minutes until tender.
Put in a serving bowl, add shallot rings, kumquats, and cilantro and toss well, pour over quinoa. Serve hot or warm.

Nutrition Facts : Calories 291.9, Fat 16.1, SaturatedFat 2, Sodium 54.6, Carbohydrate 32.4, Fiber 7.3, Sugar 4.7, Protein 7.6

FENNEL-ROASTED CAULIFLOWER WITH QUINOA

Fennel-roasted cauliflower with quinoa image

Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner

Provided by Melissa Thompson - Journalist and food writer

Categories Dinner

Time 55m

Number Of Ingredients 12

Ingredients

1 large cauliflower, or 2 small ones, separated into florets
1 tbsp fennel seeds
1 tsp coriander seeds
1 tsp smoked paprika
2 tbsp olive oil
1 red onion, chopped
2 peppers (mix of red, yellow or orange), chopped
1 courgette, halved lengthways, cored and chopped
1 small garlic clove, crushed
1 lemon, juiced and zested
4 tbsp yogurt
250g quinoa, cooked

Steps:

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.

Nutrition Facts : Calories 260 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium

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