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Cauliflower quinoa Buddha bowl with lime
Nutritious quinoa bowl with roasted cauliflower, lime, and cilantro

Roasted Cauliflower & Quinoa Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
Roasted cauliflower shows a completely different face than boiled: the oven's hot air caramelizes the vegetable's sugars, giving a nutty, deep flavor. We pair this with neutral but nutritious quinoa and a refreshing lime dressing. A meeting of warm and cold, soft and crunchy textures in one bowl.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 330 kcal
🌍 Cuisine Modern Vegetarian

Ingredients

Equipment Needed

  • Baking sheet and parchment paper
  • Pot for quinoa

Allergen Information

⚠️ No known allergens

Instructions

1 ✓

Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, pepper, and crushed garlic.

Tip: Oil conducts heat, aiding even browning and caramelization.
2 ✓

Spread on a parchment-lined sheet and roast for 20 minutes until edges start to brown.

Tip: Don't crowd them, or they will steam in their own moisture instead of roasting.
3 ✓

Meanwhile, rinse quinoa and cook in water for 15 minutes, then let rest covered.

Tip: Resting allows grains to absorb remaining steam and become fluffy.
4 ✓

Toast pumpkin seeds in a dry pan until they start popping.

Tip: Releasing essential oils makes them much tastier.
5 ✓

Assemble bowl: bed of arugula, topped with quinoa and roasted cauliflower. Drizzle generously with lime juice and olive oil, sprinkle with seeds and cilantro.

Tip: Add dressing right before serving so salad doesn't wilt.

Recipe FAQ

Why is the quinoa bitter?
If you didn't rinse it thoroughly, the natural protective coating called saponin might have remained.

Ingredients

  • 1 cup Quinoa
  • 2 cups Water
  • 10 oz Cauliflower Florets
  • 1 whole Lime
  • 4 oz Baby Arugula
  • 1 oz Pumpkin Seeds
  • 1 tbsp Olive Oil
  • 2 cloves Garlic
  • 1 pinch Fresh Cilantro
  • 1 tsp Salt
  • 1 pinch Pepper