Roasted Cauliflower over Quinoa

Roasted Cauliflower over Quinoa

What’s not to love about cauliflower? High in fiber, it contains tremendous nutritional density between those stalks. And pairing it with the every-essential-amino-acid quinoa, heck, you may just outlive those Norwegians on the Dannon yogurt commercials.

This recipe is so darn healthy, in fact, I feel fine about using butter in the recipe. (But feel free to substitute olive oil for the butter.)

Roasting cauliflower is a great way to enjoy this very nutritious vegetable. If you think you are cauliflower adverse, try it. Like seasonal Brussels sprouts, cauliflowers natural sugars surface and caramelize when roasting. You may become a cauliflower convert.

Cauliflower-based dinners aren’t always the most exciting meal, but this butter-roasted version is as unusual as it is delicious. (It’s a great “cleanser” too!) I purchased an orange-colored cauliflower for this recipe, I notice little flavor differentiation from white but the color
makes a festive late-October meal when paired over black quinoa.

Recipe: Roasted Cauliflower over Quinoa


  • 1 head (1 pound) cauliflower, rinsed, cored, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 3/4 cup dry quinoa
  • 2 tablespoons unsalted butter*
  • 2 teaspoons minced garlic
  • 1 tablespoon minced anchovy or anchovy paste
  • 1 tablespoon chopped parsley


  1. Preheat oven to 400˚.
  2. In a bowl, toss cauliflower with the olive oil to coat. Lightly season with kosher salt and fresh ground black pepper. Distribute evenly on a baking sheet, and roast for 15 minutes. Remove, turn cauliflower pieces over, and continue cooking an additional 10-20 or until the cauliflower is just tender and lightly browned.
  3. While the cauliflower is roasting, cook quinoa according to package directions. In a large sauté pan, melt butter. Add garlic and anchovy and sauté over low heat 2 minutes or until garlic is fragrant but not browned. Toss cauliflower in anchovy butter and parsley. Serve over quinoa.

*Olive oil may be substituted, if desired.

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Number of servings (yield): 3-4

Copyright © Peggy Lampman’s dinnerFeed.

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