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Fennel-roasted cauliflower with quinoa

Fennel-roasted cauliflower with quinoa served on a plate

Fennel-roasted cauliflower with quinoa

Name: Fennel-roasted cauliflower with quinoa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 large cauliflower or 2 small ones, separated into florets; 1 tbsp fennel seeds; 1 tsp coriander seeds; 1 tsp smoked paprika; 2 tbsp olive oil; 1 red onion chopped; 2 peppers (mix of red, yellow or orange), chopped; 1 courgette halved lengthways, cored and chopped; 1 small garlic clove crushed; 1 lemon juiced and zested; 4 tbsp yogurt; 250g quinoa cooked

Melissa Thompson – Journalist and food writer

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.2 out of 5.25 ratingsRate

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Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large cauliflower

or 2 small ones, separated into florets
1 tbsp fennel seeds
1 tsp coriander seeds
1 tsp smoked paprika
2 tbsp olive oil
1 red onion

chopped
2 peppers

(mix of red, yellow or orange), chopped
1 courgette

halved lengthways, cored and chopped
1 small garlic clove

crushed
1 lemon

juiced and zested
4 tbsp yogurt
250g quinoa

cooked

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Nutrition: Per serving

kcal260

low
fat10g

low
saturates2g
carbs27g
sugars14g
fibre9g

high
protein10g
salt0.1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
step 2

Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
step 3

Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
step 4

Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
step 5

Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.

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Overall rating

A star rating of 4.2 out of 5.25 ratings

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