Fennel-roasted cauliflower with quinoa

by Mr Hugo AL 2001

Prep: 15 minsCooking: 40 minsServes 4

Healthy

Vegetarian

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Instructions

Step 1
Preheat the oven to 200C/180C fan/gas 6. Fill a large pot with salted water and bring it to a boil, then cook the cauliflower for 5 minutes. Drain the cauliflower and lay it out on a surface to allow any extra water to evaporate.
Step 2
Using a pestle and mortar, crush the fennel and coriander seeds, then combine them with the paprika and a pinch of seasoning. Place the cauliflower in a large bowl, drizzle half of the olive oil over it, and sprinkle with the spice mixture. Toss the florets to ensure they are completely coated.
Step 3
Spread the florets out on a baking tray, ensuring they're spaced apart. Place the red onions, peppers, and courgettes on another baking tray, drizzle them with the rest of the oil, and bake both trays for 30-35 mins, turning halfway through to promote even browning and a slight crispness in some areas.
Step 4
Combine the garlic with the lemon juice and blend it into the yogurt, adding some extra water to thin if necessary. Mix the roasted onions, peppers, and courgettes with the cooked quinoa, along with the lemon zest and a pinch of salt.
Step 5
Arrange the quinoa salad on a plate, place the cauliflower florets on top, and drizzle with the garlic yogurt.

Recipe Story

Fennel-Roasted Cauliflower with Quinoa

If you're searching for a dish that combines the heartiness of roasted vegetables with the wholesome goodness of quinoa, look no further than our Fennel-Roasted Cauliflower with Quinoa. This recipe is a sensory delight, bringing together the earthy aroma of fennel seeds and the subtle heat of smoked paprika, creating a symphony of flavors that will tantalize your taste buds.

Key Ingredients and Flavors

The centerpiece of this dish is the roasted cauliflower, seasoned with aromatic fennel and coriander seeds. These spices blend effortlessly with the vibrant hues of chopped red onion and colorful peppers, whether red, yellow, or orange, providing a sweet and smoky undertone. The addition of a courgette adds a fresh texture, while a touch of garlic infuses each bite with savory delight.

This dish is brought to life with a splash of lemon juice and zest, adding brightness and acidity that perfectly balances the depth of the roasted vegetables. Served atop a bed of seasoned quinoa, it’s a complete meal that satisfies both visually and gastronomically. A dollop of tangy yogurt rounds off the dish, offering a creamy contrast to the robust flavors.

Cooking and Preparation Time

With a prep time of just 15 minutes and a cooking time of 40 minutes, this dish is ideal for busy weeknights or leisurely weekend dinners. Despite its simplicity, it offers a complex flavor profile that will impress family and friends alike.

Health Benefits

Beyond its delectable taste, this recipe is a health powerhouse. It's rich in vitamins, minerals, and antioxidants thanks to the nutrient-dense cauliflower and vibrant vegetables. Protein-packed quinoa makes it a filling meal, while olive oil provides healthy fats. It's naturally gluten-free and, by omitting the yogurt or using a plant-based alternative, can easily be adapted into a vegan dish.

Serving Ideas and Variations

Delight in this dish as a standalone meal or a side dish. Pair it with grilled chicken or fish for a more substantial dinner. For a vegan twist, replace the yogurt with coconut yogurt or cashew cream. You can also switch up the vegetables based on seasonal availability or personal preference for added variety.

Transform your meal with this vibrant Fennel-Roasted Cauliflower with Quinoa and experience a world of flavors and textures that are sure to please. Make it a staple in your cooking repertoire and enjoy both its taste and nutritional benefits.