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  • Makes 12 cups
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This easy, cozy casserole melds tender quinoa with roasted cauliflower, green peas, and a zesty marinara sauce.

roasted cauliflower and quinoa casserole app

By Darshana Thacker Wendel,

Ingredients

  • 2 cups dry quinoa
  • 3½ cups vegetable broth, divided
  • ½ medium onion, cut into ¼-inch dice (1 cup)
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
  • 1 tablespoon white wine vinegar
  • Sea salt and freshly ground black pepper
  • 3 cups store-bought marinara sauce
  • 1 cup frozen green peas, thawed

Instructions

  1. In a large saucepan combine quinoa and 3 cups broth. Bring to a boil; then reduce heat to low and cover pan. Simmer 20 minutes. Remove from heat and let stand 10 minutes. Drain off any excess water, if needed.
  2. In a skillet, combine onion, garlic, Italian seasoning, and ¼ cup broth; cook over medium for 10 minutes or until onion is tender, adding more broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add cauliflower to skillet and cook 10 to 15 minutes more, or until cauliflower is just starting to get tender. Do not overcook. Add vinegar and season with salt and pepper.
  3. Preheat oven to 350℉. Fluff quinoa with a fork; then spread it in an even layer in the bottom of a large casserole dish. Cover quinoa with an even layer of marinara sauce, followed by cauliflower and green peas on top. Bake uncovered 20 to 25 minutes, until there is browning on the cauliflower. Serve warm.
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12 Comments

Comments (12)

(4.67 from 6 votes)
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Mary Lee Spitz3 days ago
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Can the casserole be frozen once baked or will it get mushy when next thawed out?

Mane De la Luz3 weeks ago
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I added some parsley and gave it a nice taste!
Thanks for the recipe

Nancy4 weeks ago
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Do you cook the quinoa first?

c4 weeks ago
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yes, you cook it. Step 1.

Nancy4 weeks ago
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Nevermind! I just reread and saw it says dry quinoa so I am assuming it is uncooked.

Lisa Fogel6 months ago
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very good. I first did it with potato on the bottom layer, instead of quinoa, and added some sunflower seed and pomegranate seed in my bowl when I ate it. I like that is can be made as a great base and then things can be added when eaten. I made it with quinoa the second time and just as good! wholesome and healthy and hearty. my husband likes spicy, so he added hot sauce in his bowl.

Deb6 months ago
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I was hoping for more…we love all the ingredients, but found the recipe to be rather bland. I added sautéed veggies to use up the leftovers, since the recipe fills a 9×12 dish.

Andrea7 months ago
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Surprisingly simple and delicious! I used frozen cauliflower and it worked well.

Alina7 months ago
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Can I use millet or some other grain instead of quinoa?

Xena4 weeks ago
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I love amaranth, so much cheaper than quinoa and higher in protein, so I make this with amaranth, millet would give the overall dish more texture and a nuttier flavour. That would be a good thing though as like others have said, we found it a bit bland and on the next batches, increased herbs to 3 Tablespoons and a tablespoon of both onion and garlic powder as well

Priscilla8 months ago
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Very delicious and simple! Filling without making me feel heavy.

Anita9 months ago
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Tasty, filling and full of goodness! Thanks for sharing.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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