Description
A vibrant dish featuring roasted cauliflower infused with fennel seeds, served over fluffy quinoa, creating a delightful contrast of textures and flavors.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, fennel seeds, salt, and pepper until well coated.
- Spread the cauliflower mixture evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through.
- While the cauliflower is roasting, combine rinsed quinoa and vegetable broth in a pot. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.
- Once everything is cooked, serve the roasted cauliflower over a scoop of quinoa and garnish with fresh parsley if desired.
Notes
For even roasting, cut the cauliflower florets into similar sizes. This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg