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.
You’ll wish every day is Meatless Monday with this bake. Cauliflower offers a meaty texture. Quinoa adds protein.
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
Preheat oven to 400F.
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.
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).
Remove the cauliflower from the oven and add the quinoa mixture to it. Stir. Top with remaining cheese.
Bake until cheese is melted and tomato sauce is bubbly, 15-20 minutes.
48411.4 g1046 mg24.6 g47.3 g23.3 g50.6 mg
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.
Video by Leigh Olson. Article and recipe by Christine Pittman.
This post originally appeared in August, 2015 and was revised and republished in October, 2017.
Here on COOKtheSTORY, Professional Recipe Creator and Photographer Christine Pittman gives you a glimpse into her real life of quick and easy, healthy, homemade cooking. See her most popular recipes here.
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