Lemon roasted cauliflower with rainbow quinoa is a flavorful vegan side dish with a sprinkle of chives and a dash of chopped hazelnuts made in 30 minutes with minimal ingredients.
It's super easy to oven-roast cauliflower, and you don't need added oil to make it brown and crispy. Let me show you how.
I'm also going to tell you about my foolproof way to cook quinoa, the high-protein superfood. This recipe uses tri-colored or rainbow quinoa, but you can use any kind you like.
After making this recipe, have a browse. You'll discover even more recipes with quinoa, like yummy stove-top quinoa pilaf, stuffed Mexican stuffed zucchini, or quinoa kale salad.
Table of Contents
Recipe Ingredients
Cauliflower – Aim for about 5 cups of florets. That's a medium or even small head of cauliflower. Keep the florets on the small side so that you can scoop up bites of cauliflower in combination with the rest of the ingredients.
Quinoa – The type of quinoa isn't critical, although I like the contrasting colors of red, black, or rainbow. I mixed ½ a cup of red, white, and black - that's a quinoa rainbow.
Lemon juice – Lemon juice plays a role in baking the cauliflower and dressing the salad. You'll need 5 tablespoons, so plan for 2 fresh lemons or use bottled pure lemon juice.
Vegetable broth – Vegetable broth accentuates the nutty, deep flavor of the quinoa. If you use water, add a pinch of salt and a bay leaf.
Chives – Chopped chives add a mellow oniony flavor plus a lovely green color. Grab a small bunch, give them a rinse, bundle them up flat, and chop them.
Hazelnuts – Raw hazelnuts, even a few, turn this simple dish into a treat. When you roughly chop them, you get the sweet insides with just a touch of bitter skin. Substitutes include pistachios or chopped Brazil nuts.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
A quick option is using frozen cauliflower or a bag of florets. Check out the FAQs to learn how to roast frozen cauliflower (also in the recipe card). I'm also including air fryer instructions for fresh and frozen cauliflower.
If you want other veggie options, consider cauliflower and Brussels sprouts. They can be oven-roasted or air-fried.
Making This Recipe
Roasting Cauliflower
- Preheat the oven to 425 F (220 C). Cut the florets. Shake off any excess water or pat them with a paper towel. Toss the cauliflower with lemon juice, garlic powder, salt, and pepper.
- Line a baking sheet with parchment paper or a silicone baking mat. Arrange the florets in a single layer with a little space between them.
- Roast for 20-25 minutes. Toss the florets halfway through. It's also a good idea to rotate the baking tray if you have an older oven like mine.
Denise's Pro Tip: If the cauliflower starts to dry out as it roasts, toss it with a little lemon juice.
How to Cook Quinoa
- Always rinse quinoa before cooking it. Add it, along with the vegetable broth or water.
- Lid off. That's my secret to fluffy quinoa. Bring the quinoa and broth to a low simmer and cook until the liquid is absorbed (about 15 minutes).
- Immediately turn off the heat, then cover it with a lid. Let it sit for 5 minutes.
- Transfer the quinoa to a bowl and add more lemon juice. Stir in the cauliflower and the rest of the ingredients to finish the salad.
Why You Should Always Rinse Quinoa
If you've ever eaten quinoa that is bitter or has a soapy taste, it's because it hasn't been rinsed. Yes, rinsing removes dust and fine particles.
More importantly, rinsing removes any leftover outer coating that can contain saponins. This is what can give some quinoa a bitter, grassy taste. Give quinoa your love, and rinse away!
Serving Suggestions
The combination of quinoa and cauliflower is a delicious side dish with mains like mushroom lentil loaf or Mediterranean sweet potato patties.
Serve this side with another side of baked lemongrass tofu or Hawaiian Huli Huli tofu, and guess what? You now have a complete meal, my friend.
Frequently Asked Questions
Yes, you can roast frozen cauliflower. Preheat the oven to 450 F (230 C.). Place the frozen cauliflower in a bowl and toss it with lemon juice, garlic powder, salt, and black pepper. Add the cauliflower to a lined baking sheet in a single layer. Bake for 20 -25 minutes, tossing the florets a few times to brown them evenly.
The best way to reheat quinoa and cauliflower salad is to place it in a basket steamer and steam it for a few minutes. If you reheat it on the stovetop, you may want to add a bit of water to prevent it from sticking to the bottom of the pan and scorching.
Rainbow quinoa, also known as tri-colored or quinoa blend, is a mixture of white, black, and red quinoa. You can find it prepackaged at many supermarkets, or you can mix your own. Mix equal amounts of the three kinds, or use whatever quantities and colors you have on hand. Rinse it and simmer it with twice as much water or broth as quinoa.
Air frying is a great way to prepare roasted cauliflower. Preheat the air fryer to 375 F. Toss the cauliflower in lemon juice, garlic powder, salt, and pepper. Air fry for 10 minutes, tossing halfway through.
Preheat the air fryer to 400 F. Add the cauliflower after tossing it with lemon juice and spices. Air fry for 15-20 minutes. Shake the cauliflower after 10 minutes. Monitor it closely after 15 minutes.
Store leftover cauliflower and quinoa in an airtight container in the refrigerator for 3-4 days. Or freeze it for 3 months.
More Vegan Side Dishes
Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.
If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!
👩🏻🍳 Recipe
Lemon Roasted Cauliflower with Rainbow Quinoa
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Ingredients
- 5 cups cauliflower florets - 1 medium cauliflower head
- 4 -5 tablespoons lemon juice - 2 medium fresh lemons
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups quinoa - rinsed
- 3 cups vegetable broth
- ¼ cup hazelnuts - chopped
- ¼ cup chives - chopped
Instructions
- Preheat the oven to 425 F. (220 C.) Line a baking sheet with parchment paper or a silicone baking mat.
- Place the cauliflower florets in a medium bowl. Add 2 tablespoons of lemon juice and sprinkle the garlic powder, salt, and pepper over the top. Use a spoon to mix the cauliflower to evenly cover it with the rest of the ingredients.
- Add the florets in a single layer on the baking tray and put it in the center of the oven. Bake for 25 minutes, tossing it once or twice so that it browns evenly on all sides. Test the cauliflower for doneness by piercing a floret with a fork. It should be tender but firm.
- While the cauliflower bakes, combine the rinsed quinoa and vegetable broth in a medium pot. Bring the broth to boiling, then lower the heat so that it is simmering. Cook the quinoa uncovered for 15 minutes until the broth is absorbed. Turn off the heat and immediately cover the pot. Allow the quinoa to rest for 10 minutes.
- Fluff up the quinoa, then add it to a bowl. Mix in 2 tablespoons of lemon juice, half the hazelnuts, and half the chives. Then, add the cauliflower. Top this with a final tablespoon of lemon juice (optional) and the remaining chopped hazelnuts and chives.
- Serve warm or cold.
How to Roast Cauliflower in the Air Fryer
- Preheat the air fryer to 375 F. (190 C.). Add the cauliflower and air fry for 10 minutes. Shake it halfway through.
How to Roast Frozen Cauliflower
- Preheat the oven to 450 F (230 C.). Roast the cauliflower for 15 minutes, then toss it. Continue roasting for another 5-10 minutes until it is crispy and brown.
How to Air Fry Frozen Cauliflower
- Preheat the air fryer to 400 F. (200 C.). Air fry the cauliflower for 15-25 minutes. Shake after 10 minutes. Monitor every 5 minutes and shake again after the next 5 minutes.
Notes
- Large cauliflower florets will overwhelm the quinoa, so try to cut them small.
- If you decide to use water rather than vegetable broth for cooking the quinoa, add a pinch of water and a bay leaf to give it a bit more flavor.
- Sore leftover cauliflower and quinoa in an airtight container for 3-4 days. Or freeze for 3 months.
- The best way to reheat this dish is to steam it using a basket steamer. If you reheat it on the stovetop in a pan, add water or broth to keep the quinoa from scorching.
Nutrition
Nutritional information is an estimation only.
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