Fennel-Roasted Cauliflower With Quinoa Recipe
If you’re looking for a healthy and delicious vegetarian recipe that packs a punch of flavour, look no further.
Try our fennel-roasted cauliflower with quinoa dish; it’s perfect for a nourishing weekday dinner or as a make-ahead lunch option, especially if you’re keeping it light. The fennel, coriander, and paprika bring a smoky and aromatic taste, while the roasted cauliflower adds a satisfying crunch. The addition of quinoa makes it a hearty and protein-rich meal that will keep you full and satisfied.
Be advised, however, that the cauliflower makes this dish a high-FODMAP meal. This shouldn’t be an issue if you’re having your JUVIA every day, but in case you are not, you can always substitute the cauliflower for broccoli.
What you will need
Ingredients:
- 250g quinoa, cooked
- 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
How to make it
Step 1: Preheat the oven to 200°C/180°C fan/gas mark 6. In a pestle and mortar, lightly crush the fennel and coriander seeds. You want to keep some texture in the seeds, so don't crush them too finely.
Step 2: Place the cauliflower florets in a large roasting tin and sprinkle the crushed seeds on top. Add the smoked paprika and drizzle with olive oil. Toss everything together so that the cauliflower is coated in the spices and oil.
Step 3: Roast in the oven for 20-25 minutes or until golden brown and crispy around the edges.
Step 4: While the cauliflower is roasting, prepare the vegetables. Heat a tablespoon of olive oil in a pan and add the chopped onion. Cook over medium heat until the onion is translucent.
Step 5: Add the chopped peppers and courgette to the pan and cook for a further 5-7 minutes until the vegetables are soft. Stir in the crushed garlic, lemon zest, and juice. Season with salt and pepper to taste.
Step 6: In a separate bowl, mix the yoghurt with a splash of water to loosen it up slightly.
Step 7: Once the cauliflower is roasted, remove it from the oven and let it cool slightly. Place the quinoa in a large serving dish and top with the roasted cauliflower and the cooked vegetables. Drizzle the yoghurt on top.
Step 8: Your delicious dish is now ready to be enjoyed, both hot and cold. Don’t forget to have your JUVIA just before or after, so you don’t get those feelings of discomfort creeping up on you.
Final Thoughts
This simple yet wonderful dish is perfect for a busy lifestyle and is a great addition to your meal prep repertoire. It provides a balanced and nourishing meal for the health-conscious to relish. So, don’t be shy about venturing into the kitchen with this new recipe, and consider making a big batch to enjoy throughout the week.
Here at JUVIA, we want you and your gut to thrive, and meals like this help your gut microbiome get the diversity it needs from a completely natural meal.
