Italian Cauliflower and Quinoa Bake

Eating vegetarian is easy with an Italian Cauliflower and Quinoa Bake. Quinoa offers a protein punch. You can use leftover quinoa to make the meal even quicker.

Italian Cauliflower and Quinoa Bake

 

Do you do Meatless Monday? We don’t. But we try to eat at least one vegetarian meal per week.

Vegetarian Italian Cauliflower Bake with Quinoa

 

My husband is a bit resistant to this. He likes a big piece of meat on his plate. So I try to make sure that the meatless meals I make are really hearty and satisfying.

Italian Cauliflower Bake with Quinoa

 

One of the tricks to satisfying his meat hunger is to include at least two protein sources per meal. That’s why gallo pinto, a Nicaraguan dish that has beans and rice topped with a fried egg, is one of his favorites for meatless dinners.

Today’s recipe for Italian Cauliflower and Quinoa Bake is similar. It has both high-protein quinoa and cheese. Combined with the meaty texture of roasted cauliflower, it’s satisfying from the first mouthful.

If you like the idea behind this cauliflower dinner, I bet you’ll also like this Italian Roasted Cauliflower side dish. It’s one of my most popular recipes on Pinterest and I’m excited that so many people are loving it.

Italian Roasted Cauliflower

 

So much cauliflower love! Now onto today’s recipe!

Cauliflower Bake

 

Italian Cauliflower and Quinoa Bake

You'll wish every day is Meatless Monday with this bake. Cauliflower offers a meaty texture. Quinoa adds protein.

Ingredients:

  • 30 oz. cauliflower florets
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp.  oregano
  • 1/2 tsp. basil
  • 1/4 tsp. black pepper
  • 1 cup uncooked quinoa
  • 30 oz. tomato sauce (no sodium, add salt to taste)
  • 8 oz. shredded mozzarella, divided

 

 

 

Directions:

  1. Preheat oven to 400F.
  2. In a 13 x 9-inch pan combine cauliflower, olive oil, salt, oregano, basil and black pepper. Toss and roast until cauliflower is lightly browned in spots, about 20 minutes.
  3. Meanwhile, cook quinoa according to package directions (will yield about 3 cups cooked). Drain if needed and fluff with a fork. Transfer it to a medium bowl and add the tomato sauce, 4 ounces of the cheese and salt to taste (if desired).
  4. Remove the cauliflower from the oven and add the quinoa mixture to it. Stir.  Top with remaining cheese.
  5. Bake until cheese is melted and tomato sauce is bubbly, 15-20 minutes.

 

Italian Cauliflower and Quinoa Bake

 

 

22 Responses to “Italian Cauliflower and Quinoa Bake”

  1. Gail — September 26, 2016 @ 11:36 pm (#)

    What an awesome dish..and fast.Okay as with all things, I changed it up a bit. Didn’t have mozzarella cheese, so substituted, parmesan, feta and cheddar in equal amounts. I like spicy stuff, so when I cooked the quinoa,I added about 1 tablespoon of a spicy italian herb mix I have. When I put the quinoa and the cauliflower together , I added in about 4 cups of fresh spinach, then added the cheese topping. Cooked it an extra 5 minutes. This is an absolute keeper.. THANK YOU. you made my night, I love to experiment, and this dish was easy and fast for a weeknight dish.

    • Christine Pittman — September 27, 2016 @ 10:32 am (#)

      Gail, So happy you liked it. Your changes sound fantastic!

  2. Kicki — July 28, 2016 @ 2:18 pm (#)

    This looks amazing! Do you know if this will freeze well?
    Thanks!

    • Christine Pittman — July 29, 2016 @ 10:03 am (#)

      Kicki, I think it should freeze well. You might want to use less sauce if freezing so it doesn’t end up liquidy.

  3. Susan Vazoulas — July 16, 2016 @ 2:23 pm (#)

    I made this for dinner and it was delicious! It tasted just like parmagian. We are thinking of adding other veggies to the mix  next time. Thanks for a delicious way to eat cauliflower!!!

    • Christine Pittman — July 17, 2016 @ 4:06 pm (#)

      Susan, So happy you liked it! I bet all kinds of veggies would work in there. Broccoli and carrots for sure.

  4. Genevieve — July 3, 2016 @ 6:48 pm (#)

    Just had this for supper. We all loved it, including my 8 month old and 3 year old! I didn’t cook the cauliflower as long as stated so as to keep some crunch to the dish. YUMMY!

    • Christine Pittman — July 5, 2016 @ 3:47 pm (#)

      Fantastic! Thanks for letting me know.

  5. Susie — June 4, 2016 @ 11:01 pm (#)

    Yum! I used mama jess bean good organic pasta sauce and Kerry Gold Dubliner cheese as that is what was on hand, otherwise followed directions. It is delicious! Next time I may add broccoli and maybe carrots. Thanks for the great idea.

    • Christine Pittman — June 6, 2016 @ 10:47 am (#)

      Susie, That sounds delicious. So happy you liked it!

  6. Roxana — May 11, 2016 @ 5:52 am (#)

    I love baked cauliflower! <3

  7. Carrie — April 28, 2016 @ 10:25 am (#)

    This may be a dumb question, but do you use frozen or fresh cauliflower?

    • Christine Pittman — April 29, 2016 @ 10:43 am (#)

      Carrie, not dumb at all. I used fresh, which is why you need to roast it on its own to soften it a bit before adding the other ingredients. I’m not positive, but I’m betting that if you used frozen you could skip that first roasting step since frozen cauliflower, once defrosted, is softer than fresh. If you try it with frozen, please let me know how it turns out. I’d love to be able to add the info to the recipe. Have a great weekend!

  8. Michaela McCarthy — April 27, 2016 @ 11:55 pm (#)

    This is delicious. The entire family loved it!

    • Christine Pittman — April 28, 2016 @ 10:13 am (#)

      Michaela, Thanks for letting me know. I’m so glad you guys liked it!

  9. Jessica — September 19, 2015 @ 5:54 pm (#)

    Just came out of the oven!  Looks great!  Can’t wait to share it with the fam!

  10. Carly — September 3, 2015 @ 9:35 am (#)

    Made this for my lunches this week. So yummy and filling!

    • Christine Pittman — September 9, 2015 @ 12:59 pm (#)

      I am so so happy that you like it, Carly! Thanks for letting me know.

  11. Aggie | Aggie's Kitchen — August 25, 2015 @ 1:27 pm (#)

    This looks incredible Christine! My family would devour this.

  12. Marly — August 25, 2015 @ 10:44 am (#)

    My hubby was resistant to giving up meat back in the day as well. He was for sure a meat and potatoes guy…and he was a super picky eater as a child (so I hear). But now? OMG! He’s vegan! He actually went vegan before me and inspired me to make the leap from vegetarian. I’m not saying your hubby will do the same, but it is interesting how your taste buds can change over time. And this Italian Cauliflower Bake? Looks amazing!! Can’t wait to give it a try!

  13. Liz @ The Lemon Bowl — August 24, 2015 @ 3:49 pm (#)

    I love everything about this girl!! 

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  1. How to Roast a Whole Head of Cauliflower — January 6, 2016

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