Name: Roasted Turmeric Cauliflower with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra-firm tofu; 1 cup Cauliflower florets; 0.25 cup Cooked quinoa; 1 cup Cooked brown lentils; 0.5 tsp Olive oil; 0.5 tsp Ground turmeric; 0.25 tsp Ground ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Roasted Turmeric Cauliflower with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Turmeric Cauliflower with Quinoa

Oven-roasted cauliflower and tofu tossed in aromatic turmeric, served over a bed of fluffy quinoa and earthy lentils for a vibrant, anti-inflammatory meal.

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NUTRITION

Protein

44.8g

Fat

15.6g

Carbs

62.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra-firm tofu

1 cup Cauliflower florets

0.25 cup Cooked quinoa

1 cup Cooked brown lentils

0.5 tsp Olive oil

0.5 tsp Ground turmeric

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu to remove excess moisture, then cut into 1/2-inch cubes.
3
In a large bowl, toss the tofu cubes and cauliflower florets with olive oil, turmeric, ginger, salt, and pepper until evenly coated.
4
Spread the mixture in a single layer on the baking sheet and roast for 25 minutes, flipping halfway through, until the cauliflower is tender and tofu is crisp.
5
While roasting, warm the pre-cooked quinoa and lentils together in a small saucepan over low heat.
6
Assemble the bowl by layering the quinoa and lentil base, topping with the roasted turmeric cauliflower and tofu.
7
Garnish with fresh chopped parsley and serve immediately.