Cheesy Cauliflower Quinoa Bake

This recipe is just what I needed after a rainy weekend heading into fall! It’s hard to admit that summer is on its way out, but I am so excited for fall comfort food! This dish is great on its own, but it would also be a good side dish to baked chicken (or you could add chicken to the casserole). Get creative and let me know what you think of it! :)



  • 1 large head cauliflower

  • 1 medium yellow onion

  • 6 cloves garlic

  • 2 Tbsp Italian Spice Blend*

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 Tbsp olive oil

  • 1c uncooked quinoa

  • 28oz chunky tomato sauce

  • 8oz shredded mozzarella

  • Fresh basil and grated parmesan optional for topping


Preheat oven to 400 degrees. Chop onion and garlic, place in a greased 9 x 13 pan. Roast the onion and garlic for about 5 minutes while you chop the cauliflower. Mix in the cauliflower and top with Italian spices. Roast for another 25 minutes, until the cauliflower starts to turn golden on the edges. (It should still have some firmness to it at this point because it will be put back in the oven later.) While the cauliflower is roasting, cook the quinoa. Rinse quinoa first using a fine mesh strainer until water is fairly clear, then add to a saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat and leave covered until you take the cauliflower out of the oven. After the veggies are done roasting, mix in the quinoa, tomato sauce, half the cheese, and spices to taste (garlic powder, salt, pepper). Top with the remaining cheese and bake for another 15 minutes. Broil an extra few minutes with a watchful eye to achieve golden brown cheesy goodness. Top with fresh basil and enjoy!

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