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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


  • 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


  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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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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