Spiced Roasted Cauliflower with Herbed Quinoa & Tahini Drizzle

27 ott 2025

Spiced Roasted Cauliflower with Herbed Quinoa & Tahini Drizzle

A vibrant and satisfying vegetarian dish featuring tender, spice-roasted cauliflower served over a bed of fresh, herb-infused quinoa and finished with a creamy lemon-tahini sauce. A perfect balance of textures and Mediterranean flavors.

Few dishes capture the warmth and comfort of roasted vegetables quite like this one. The smoky aroma of spiced cauliflower mingling with the nutty scent of quinoa is irresistible, while the lemon-tahini drizzle ties everything together with a creamy, tangy finish.

Whether you’re hosting a casual dinner or looking for a nourishing weeknight meal, this recipe delivers on both flavor and presentation. It’s colorful, wholesome, and packed with plant-based protein — a true celebration of simple ingredients done right.

Let’s dive into how to make this Mediterranean-inspired favorite at home.

Ingredients

1 medium head cauliflower (approx. 600g), cut into florets
150g quinoa, rinsed
300ml water
45ml olive oil
60ml tahini
1 lemon, juiced
1 clove garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
15g fresh parsley, chopped
5g fresh mint, chopped
Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 200°C. On a large baking sheet, toss the cauliflower florets with 30ml of olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
Spread the cauliflower in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and golden brown at the edges.
While the cauliflower is roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and 300ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Once cooked, remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley, mint, and remaining 15ml of olive oil.
Prepare the tahini sauce by whisking together the tahini, lemon juice, minced garlic, and 60ml of water in a small bowl. Add more water, one tablespoon at a time, until it reaches a smooth, drizzlable consistency. Season with a pinch of salt.
To serve, divide the herbed quinoa between two bowls. Top with the roasted cauliflower and generously drizzle with the lemon-tahini sauce.

Tips & Substitutions

Customize the spice blend: Add chili flakes or curry powder for extra heat or depth.
Make it meal-prep friendly: Store the roasted cauliflower and quinoa separately in airtight containers for up to 3 days.
Try different grains: Swap quinoa for bulgur, couscous, or brown rice for a different texture and flavor profile.