Creamy cauliflower Quinoa

Creamy cauliflower Quinoa
  • 10

    min prep time
  • 20

    min cook time
  • 4-6



  • 1 jar Stefano vegan bolognaise sauce
  • 1 large cauliflower cut into florets
  • 400 ml  (1 ¾ cups) coconut milk
  • 250 ml (1 cup )quinoa
  • 1 small bunch italian parsley, chopped
  • 1 medium red onion, thinly sliced
  • 60 ml (¼ cup) rice wine vinegar
  • 1  fresh red chili pepper (optional)
  • Salt and freshly ground pepper


  1. In a large frying pan on medium heat, add the contents of 1 jar of Stefano vegan bolognese sauce and bring to a simmer for 2-3 minutes.
  2. Add coconut milk and let simmer for another 2-3 minutes before adding cauliflower florets.  Simmer, uncovered, for 15-20 minutes until the cauliflower is tender but not mushy. Season with salt and pepper to taste.
  3. Meanwhile, add 2 cups of cold water to a pot and 1 cup of quinoa and bring this to a simmer.  Season with salt and pepper to taste.  Cover and cook the quinoa for 15-18 minutes. Once it is cooked turn off the heat, remove the lid, and cover the pot with a clean kitchen cloth to absorb the steam.  This will guarantee a fluffier quinoa. 
  4. While the cauliflower and quinoa are cooking, quickly pickle the onions by putting them in a small bowl and covering them with rice wine vinegar.  Set them aside for at least 20 minutes until ready to use. 
  5. In a medium size serving bowl add ¾ cup to 1 cup of cooked quinoa, 2-3 good spoonfuls of cauliflower mixture and sauce, and garnish with pickled onions, chopped parsley and sliced fresh chilies if desired. Serve hot or warm

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