Skip to main content Skip to help / support
Cauliflower Quinoa Recipe

Cauliflower is one of those vegetables that can be transformed into a hearty meal or kept light and refreshing with just a few added flavors. We added cauliflower to quinoa and chickpeas for a protein-packed salad, spiced up with some fresh jalapenos. If you don’t like the heat, leave them off for a salad just as delicious! Adapted from The First Mess' recipe. 


  • 1 ½ cups cooked chickpeas, rinsed and dried 
  • ½ cup cooked quinoa 
  • 1 head of cauliflower, core removed 
  • 3 limes (for juice and zest) 
  • 3-4 tablespoons olive oil 
  • smoked paprika 
  • cumin 
  • coriander (ground) 
  • garlic powder 
  • salt & pepper 
  • ½ tablespoon maple syrup 
  • 3-4 radishes, thinly sliced 
  • 3 green onions, green & white parts sliced 
  • 1 avocado, peeled and cut into chunks 
  • Handful of cilantro, chopped 
  • 1 jalapeno, thinly sliced 


Preheat your oven to 400 degrees. Spread the chickpeas on a baking sheet lined with parchment paper. Toss them with 1 tablespoon of olive oil, lime zest, paprika, cumin, coriander, garlic powder, salt and pepper – go as easy or as heavy on the spices as you’d like. Roast until lightly golden, about 10-15 minutes. 

Cut the cauliflower head into large pieces and then pulse in a food processor until they become a rice-like consistency. Set aside. 

Cook the quinoa according to package directions and set aside to cool. 

Whisk together the remaining lime zest, 2 tablespoons of lime juice, maple syrup and salt & pepper. Slowly whisk in 2-3 tablespoons of olive oil until you’ve reached a consistency you like for your vinaigrette. 

To a large bowl, add the cauliflower, quinoa, chickpeas, radishes, green onions, cilantro, avocado and jalapeno slices. Toss with the vinaigrette lightly, until combined.

Seventh Generation Block Logo

On a mission to create a more healthy, sustainable, and equitable world for the next seven generations and beyond.