Roasted Cauliflower Quinoa Bowl (With Black Beans and Feta)
Servings: 4 people
- 1 medium cauliflower 2 pounds / 900 g – cut into small florets
- 1 can black beans 15 oz / 400 g – drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
- ½ teaspoon salt plus black pepper to taste
- 3 cups cooked quinoa about 1 cup dry quinoa
- ½ cup sweet corn canned or thawed frozen corn
- ½ cup crumbled feta
For the Sauce
- 3 tablespoons extra virgin olive oil
- 1 lime zest and juice
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup or honey
- 1 teaspoon ground cumin optional
- 1 clove garlic grated
- ½ teaspoon salt plus black pepper to taste
- ¼ cup fresh cilantro or parsley – optional
- Roast: Preheat the oven to 430°F (220°C).Add 1 medium cauliflower cut into florets and 1 can black beans (drained, rinsed, and well-dried) to a large baking sheet.Toss with 2 tablespoons extra virgin olive oil, 2 teaspoons smoked paprika, ½ teaspoon salt, and some pepper. Spread in a single layer and roast for 25–30 minutes, until the cauliflower is golden and tender.Meanwhile, cook the quinoa if needed and drain well.
- Dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, zest and juice from 1 lime, 2 teaspoons Dijon mustard, 2 teaspoons maple syrup, 1 teaspoon ground cumin, 1 clove garlic, ½ teaspoon salt, and black pepper.
- Toss: Remove the baking sheet from the oven.Add 3 cups cooked quinoa, ½ cup sweet corn, ½ cup crumbled feta, and ¼ cup fresh cilantro (chopped) directly to the baking sheet.Pour the dressing over everything and toss gently until well combined. The quinoa will soak up the flavorful roasting juices.
- Serve: Divide among bowls and enjoy warm or at room temperature. Top with extra lime juice, feta, or fresh cilantro if you like.
Substitutions
- Cauliflower → Broccoli, Brussels sprouts, or sweet potatoes.
- Black beans → Chickpeas, kidney beans, or butter beans.
- Extra virgin olive oil → Avocado oil.
- Smoked paprika → Sweet paprika or chili powder.
- Quinoa → Farro, bulgur, brown rice, or couscous.
- Sweet corn → Roasted bell peppers or green peas.
- Feta → Goat cheese or dairy-free feta.
- Lime → Lemon.
- Dijon mustard → Whole-grain mustard.
- Maple syrup → Honey or agave.
- Ground cumin → Optional; can be omitted.
- Garlic → Garlic-infused olive oil.
- Fresh cilantro → Parsley, mint, or scallions.
- Dry the beans well so they roast instead of steam.
- Cut cauliflower into small florets for even roasting and better browning.
- Don't overcrowd the pan. Spread everything in a single layer.
- Cook quinoa like pasta in salted water, then drain well for a fluffy texture.
- Toss everything on the baking sheet to soak up the roasting juices and save dishes.
- Dress while warm so the quinoa absorbs more flavor.
- Adjust the dressing with extra lime or honey to taste.
- Save time with leftover cooked quinoa.
- Add crunch with toasted seeds, almonds, or pistachios.
- For meal prep, save a little dressing to add before serving.
- Storage: Refrigerate in an airtight container for 3–4 days. Freeze the cauliflower, beans, and quinoa for up to 2 months; add feta, herbs, and dressing after thawing.
