1 Head Cauliflower

1 Small Red Onion

2 Tbsp. Olive Oil

1 handful Fresh Coriander 

2 Clove of Garlic

1 tsp. Turmeric

½ tsp. Cumin

2 cups Quinoa

1 fresh Tomato

2 cups Vegetable Stock 

¼ cup sliced Almonds

Salt and Pepper


  1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper. Chop cauliflower into small cubes and drizzle with olive oil, turmeric and cumin. Slice onion into very small strips and add cauliflower pieces to a baking tray and cook for 30 minutes until soft and brown. Remove from heat and set aside.
  2. In a medium-sized mixing bowl, add diced coriander (or basil), diced garlic, white balsamic vinegar, olive oil, diced tomato, almonds, salt and pepper. Mix together and set aside. 
  3. Bring a medium pot of water to boil and salt slightly. Add 2 cups of quinoa and cook for 5-10 minutes until cooked. Strain excess water and stir through olive oil mixture. Add roasted cauliflower and serve when ready.

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