Quinoa & Roasted Cauliflower


Quinoa & Roasted Cauliflower


This light and wonderful dish can be served hot or cold. All the components lend themselves to a great side or meal.

East. Simple. Done.

Quinoa & Roasted Cauliflower – Vegan & Gluten-Free

Serves 8 as a side or 4 as dinner


  • 2 c dry quinoa (cooked in vegetable stock according to package directions- set aside)
  • 1 cup packed arugula
  • 1 cup dried cranberries
  • 1 cup sliced almonds, toasted
  • roasted cauliflower – see below
  • herb finishing sauce – see below


Roasted Cauliflower


  • 1 large head cauliflower, cut into florets (about 10 cups florets)
  • ½ c olive oil
  • ¼ tsp sea salt
  • ½ tsp pepper


1. Toss the cauliflower florets in a bowl with the oil, salt, and pepper.

2. Spread evenly on a baking sheet and roast for 35-40 minutes at 425° degrees. Cauliflower will be browned in spots.


Herb Finishing Sauce


  • 1c vegetable stock
  • 1c fresh basil leaves
  • 16 sprigs of fresh thyme
  • 2 tsp fresh oregano
  • 4 garlic cloves
  • 1 lemon, juiced
  • 1 c olive oil
  • 2 teaspoons honey
  • pinch of sea salt
  • pinch of ground pepper


1. Combine all ingredients in a blender.  Blend on high until well combined.

2. Adjust salt and pepper to taste.


When ready to serve, combine arugula, cranberries, almonds and roasted cauliflower in a large sauté pan over medium heat. Sauté together for 2-3 minutes, add in 1 cup Herb Finishing Sauce and saute 1-2 minutes, until warm.

Plate quinoa in center of plate and divide cauliflower mixture around. Drizzle with any remaining sauce if needed.

Fire it up!

Chef Eric

Read More