Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Quinoa Bowls with Golden Turmeric Cauliflower

  • Cooking time25 min
  • Prep time10 min
  • Portions 4
recipe image Bols de chou-fleur, quinoa et avocat au curcuma doré


  • 1 small head cauliflower (about 1 lb./450 g), trimmed and cut into bite size florettes, about 5 cups
  • 4 Tbsp. Becel® with Avocado Oil margarine , melted and divided
  • 1 small red onion , chopped (about 1-1/2 cups/375 mL)
  • 1 cup uncooked quinoa
  • 2 Tbsp. chopped fresh mint
  • 1/2 tsp. turmeric
  • 1/2 tsp. ground cumin
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1 large avocado , peeled and sliced

Nutrition facts

Total Fat23.00 g
Saturated Fat3.500 g
Trans Fat0.000 g
Polyunsaturated Fat5.000 g
Monounsaturated Fat13.000 g
Cholesterol0 mg
Sodium150 mg
Total Carbs42.00 g
Dietary Fiber8.0 g
Sugars5.00 g
Protein10.00 g
Vitamin D480.000 %
Calcium6 %
Iron15.00 %
Potassium1,013.000 mg
Omega-31.00 g
Omega-64.50 g
Vitamin C120.0 %
Vitamin A15.0 %


  1. Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp. (20 mL) Becel® with Avocado Oil margarine and arrange on 2/3 of jelly-roll pan or rimmed baking sheet. Combine red onion and 2 tsp. (10 mL) margarine and arrange on remaining 1/3 of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender, about 25 minutes.
  2. Meanwhile, cook quinoa according to package directions. Fluff with fork and stir in mint. Combine remaining 2 Tbsp. (30 mL) margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide quinoa between 4 bowls. Evenly top each bowl with cauliflower, red onion and avocado.