A 13x9 inch glass casserole dish filled with a mixture of cooked quinoa, cauliflower, and tomato sauce, topped with cheese. The background is all white.

Italian Cauliflower and Quinoa Bake Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: Italian


Delicious and with a big protein punch, this vegetarian quinoa bake is a favorite for meatless dinners.


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


  1. Preheat oven to 400°F.
  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.

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