Get ready to transform your dinner routine with a mind-blowing vegan dish that will make your taste buds dance! This Roasted Cauliflower Quinoa with Lemon Tahini Sauce isn't just another healthy recipe – it's a culinary adventure that proves plant-based eating can be incredibly delicious, satisfying, and Instagram-worthy. Imagine golden, crispy cauliflower florets perfectly roasted to caramelized perfection, nestled on a bed of fluffy quinoa, and drizzled with a creamy, tangy tahini sauce that will have you forgetting all about boring salads.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1/4 cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- Water to thin the sauce
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cauliflower thoroughly and cut into evenly sized florets, aiming for pieces about 1-
- 5 inches in size to ensure uniform roasting.
- In a large mixing bowl, toss cauliflower florets with olive oil, salt, and pepper. Ensure each piece is evenly coated for maximum flavor and even roasting.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow proper caramelization.
- Roast in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are golden brown and crispy, and the cauliflower is tender.
- While cauliflower is roasting, prepare the quinoa according to package instructions. For extra flavor, cook quinoa in vegetable broth instead of water.
- For the tahini sauce, whisk together tahini, fresh lemon juice, minced garlic, salt, and water in a small bowl. Add water gradually to achieve a smooth, pourable consistency.
- Once cauliflower is roasted and quinoa is cooked, combine them in a serving dish. Drizzle generously with the lemon tahini sauce.
- Garnish with freshly chopped cilantro just before serving to add a bright, fresh flavor and color to the dish.
- Serve immediately while the cauliflower is still warm and crispy, enjoying the combination of roasted vegetables, fluffy quinoa, and tangy tahini sauce.
Tips
- Size matters when cutting cauliflower florets – aim for uniform 1-
- 5 inch pieces to ensure even roasting and maximum crispiness.
- Don't overcrowd your baking sheet! Give each cauliflower floret some breathing room to help them caramelize instead of steaming.
- For an extra flavor boost, try cooking your quinoa in vegetable broth instead of water to add depth to the dish.
- Adjust your tahini sauce consistency by adding water gradually – you want a smooth, drizzle-able sauce that coats the ingredients beautifully.
- Fresh herbs are your friend – don't skip the cilantro garnish, as it adds a bright, fresh element that elevates the entire dish.
- Serve immediately after preparing to enjoy the perfect contrast between crispy roasted cauliflower and creamy tahini sauce.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
