Quinoa Bowl with Cauliflower and Beets

I know what you're thinking. "Another meal with cauliflower?" The answer is yes. Cauliflower is in season, it tastes great, it's healthy, and... it was the recipe that I had ready to go for this week. Now you can use the other half of your head of cauliflower from last week's post on soup

This bowl is vegetarian, can be made vegan, and is full of grains and fall vegetables. You can adjust this bowl with whatever vegetables you enjoy or have on hand. It's a simple recipe, with the hardest part being waiting for your beets to roast. 

Cauliflower, beets, quinoa, pepitas, greens, vegetarian
Quinoa, beets, cauliflower, pepitas, greens, vegetarian, vegan
Quinoa, beets, pepitas, cauliflower, greens, vegan, vegetarian

Quinoa Bowl with Cauliflower and Beets

serves 2


  • 1/2 a head of cauliflower
  • 3 beets
  • 5oz spring greens
  • 1/4 cup pepitas
  • 1/4 cup quinoa
  • 2 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp honey


Preheat the oven to 425º. If your beets cam with stems, chop them off. You can reserve the beet greens to add to your other greens in your bowl. Wash beets and scrub any dirt or weird growths off. Prick with a fork 4-5 times. Place beets on a piece of foil large enough to wrap around them. Drizzle with olive oil, season with salt and pepper, and enclose foil around the beets. It should be more like a little envelope than a tight wrap. Roast in oven for 45 minutes to 1 hour. A fork should be able to slide into the beet with little resistance. Remove from oven, unwrap carefully (they will be very hot), and let cool. 

Lower the oven temperature to 400º. Chop cauliflower off main stalk into bite sized florets. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper (and paprika, or cayenne, or curry powder). Shuffle the cauliflower around so it's evenly coated with oil. Roast in oven for 20 minutes or until al dente.  

Cook quinoa according to the package directions. Your beets should be a little more cooled off by now. Using the side of a spoon, scrape the skins off of each beet. Chop the beets into bite sized pieces. Combine everything except the last three ingredients in a bowl. If you're using red beets like me, be aware that they will turn anything they touch red. This is helpful to know if you're aiming for a nice presentation, because you'll want to place them strategically and last.

Whisk the red wine vinegar, olive oil, and honey in a small bowl until combined. Season with salt and pepper, and drizzle over your bowls. Be conservative with your dressing at first, you don't want to over dress your grain bowl. There should be no puddle of liquid at the bottom.