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Baked Curried Cauliflower and Quinoa

January 18, 2014

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I work a lot, which means I don’t always have time to make gourmet, nutritious meals for myself every night. Instead of resorting to take-out meals, I love coming up with recipes that I can make in big batches and eat for lunch or dinner all week long. This is one of my favorites, especially during the winter months, because it’s warm, filling, and incredibly easy to whip up on a Sunday night.

This is also the perfect meal to keep you healthy during flue season! It’s gluten-free, vegan, and full of detoxifying turmeric and white vegetables, which are great for keeping your immune system healthy.

Baked Curried Cauliflower and Quinoa 


  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp extra virgin olive oil
  • 2 cups (about 1 half of the head) cauliflower cut into small pieces
  • 1 tbsp curry powder
  • 2 tsp turmeric
  • 1 tsp white pepper
  • ½ tsp salt
  • 1 cup quinoa
  • 2 cups water


  1. Pre-heat the oven to 400F. In a Dutch oven or oven-safe pot, heat the olive oil, over medium-high heat then add the onions. Cook until unions are translucent, about 5 minutes, then add the garlic and cook for another minute.
  2. Add the cauliflower, then all of the spices, stir to make sure all of the cauliflower is coated in spices, then cook for another 3 or 4 minutes, until cauliflower begins to soften.
  3. Remove the vegetables from the pot, set aside. Add the quinoa to the pot and let it toast for a minute or two, stirring constantly so it doesn’t burn, then add the water.

Gently add the vegetables back to the top of the quinoa, then cover the dish and bake for 15 to 20 minutes or until the quinoa is cooked and all of the water is absorbed. 

I love to serve this with a simple green salad. Let me know in the comments what side dishes you chose!