Roasted Cauliflower Romesco Quinoa Bowl (Printable)

Roasted cauliflower meets zesty romesco sauce over fluffy quinoa with satisfying almond crunch.

# What You’ll Need:

→ For the Roasted Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - Salt and pepper, to taste

→ For the Quinoa

06 - 1 cup quinoa, rinsed
07 - 2 cups water or vegetable broth
08 - 1/4 tsp salt

→ For the Romesco Sauce

09 - 1 roasted red bell pepper, drained
10 - 1/3 cup toasted almonds
11 - 2 tbsp tomato paste
12 - 1 garlic clove
13 - 1 tbsp sherry vinegar or red wine vinegar
14 - 1/2 tsp smoked paprika
15 - 1/4 cup olive oil
16 - Salt and pepper, to taste

→ For the Almond Crunch

17 - 1/3 cup sliced almonds
18 - 1 tbsp olive oil
19 - 1/4 tsp sea salt
20 - 1/4 tsp smoked paprika (optional)

→ To Serve

21 - 2 cups baby spinach or mixed greens
22 - 1/4 cup chopped fresh parsley
23 - Lemon wedges

# How-To Steps:

01 - Preheat the oven to 425°F (220°C).
02 - Toss cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet in a single layer.
03 - Roast cauliflower for 25-30 minutes, turning halfway, until golden and tender.
04 - Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.
05 - Blend roasted red pepper, toasted almonds, tomato paste, garlic, vinegar, smoked paprika, and olive oil in a food processor until smooth. Season with salt and pepper.
06 - Heat olive oil in a small skillet over medium heat. Add sliced almonds and smoked paprika; toast for 2-3 minutes, stirring, until golden. Sprinkle with sea salt.
07 - Divide quinoa among bowls. Top with roasted cauliflower, greens, a generous spoonful of romesco sauce, and almond crunch. Garnish with parsley and lemon wedges.

# Expert Advice:

01 -
  • The roasted cauliflower gets caramelized edges that make it taste anything but boring
  • That romesco sauce keeps in the fridge for days and makes everything taste better
  • You can prep everything ahead and assemble in five minutes
02 -
  • Overcrowding the baking sheet will steam the cauliflower instead of roasting it
  • The romesco sauce tastes even better the next day as flavors meld
  • Toasted almonds burn quickly so keep them moving in the pan
03 -
  • Use vegetable broth instead of water to cook the quinoa for extra flavor
  • Warm your bowls slightly before serving for a restaurant style presentation

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