How To Make Fennel-roasted cauliflower with quinoa
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 head of cauliflower, cut into florets
- 1 fennel bulb, thinly sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked quinoa
- 1/4 cup chopped fresh parsley
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, toss the cauliflower florets and sliced fennel with olive oil, cumin, paprika, salt, and black pepper.
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Spread the cauliflower and fennel mixture in a single layer on a baking sheet.
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Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and lightly browned.
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In a separate bowl, combine the roasted cauliflower and fennel with cooked quinoa and fresh parsley.
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Serve warm and enjoy!
Nutrition
- Calories : 180kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 300mg
- Total Carbohydrates : 25g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 6g
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