Fennel-roasted cauliflower with quinoa

Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 260
  • fat 10g
  • saturates 2g
  • carbs 27g
  • sugars 0g
  • fibre 9g
  • protein 10g
  • salt 0.1g


  • 1 large cauliflower, or 2 small ones, separated into florets
  • 1 tbsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 2 peppers (mix of red, yellow or orange), chopped
  • 1 courgette, halved lengthways, cored and chopped
  • 1 small garlic clove, crushed
  • 1 lemon, juiced and zested
  • 4 tbsp yogurt
  • 250g quinoa, cooked


  1. Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.

  2. Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.

  3. Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.

  4. Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.

  5. Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.

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