Roasted Cauliflower and Potatoes with toasted quinoa and an Avocado/Tofu sauce

Roasted Cauliflower and Potatos with avocado sauce

I’m pretty obsessed with Cauliflower.  I like it raw, boiled, in rice form and especially as a star of a roasted veggie medley.  In this dish, the cauliflower shines as accompanied with yummy roasted red potatoes, toasted quinoa underneath and a rich and creamy avocado tofu sauce on top.  The sauce can be kept in the fridge and used for other savory dishes or as a marinate for any protein you are cooking.  While there are a few cooking components to making the dish, it’s quite simple and you can make a double batch of the vegetables to use in salads or soups for the following few days.  I hope you enjoy it!  Let me know what you think!


1/2 package of silken tofu

1 avocado

juice of one lime

1/4 cup black beans

1 small onion

2 garlic cloves

whole cauliflower

1 cup of small red potatoes

1 tablespoon red wine vinegar

2 teaspoons plus 2 tablespoons olive oil

1/2 cup of water

pinch of chili powder or cayenne pepper or paprika

salt pepper

1 cup of quinoa

cilantro for sauce and for garnish




  1. Preheat your oven to 400 degrees
  2. Rinse and core your whole cauliflower pulling it into florets and place on a baking sheet.  Add your red potatoes.
  3. Toss vegetables in 2 teaspoons of olive oil and salt and pepper to taste
  4. Bake for 45 minutes

Meanwhile, cut up a clove of garlic and a small onion and sweat in a hot sauté pan with 1 tablespoon of olive oil until translucent.  Add salt and pepper and a pinch of chili powder



While the veggies are roasting, make your quinoa according to the directions on the container.  Generally 2 cups of water is required to 1 cup of quinoa.  I like to toast the quinoa first in a dry sauce pan for extra flavor.  Add water and a pinch of salt.  Cook for 15 minutes until water is absorbed.

Related Post:  Tofu “Steaks” with Smoked Paprika Aioli



In a blender, combine 1 avocado, the juice of one lime, 1/2 box of silken tofu, the red wine vinegar, water, the sautéed onions and garlic, 1 teaspoon of cilantro leaves (or parsley) chili powder, 1 tablespoon of olive oil, garlic clove, 1/3 cup black beans, salt, pepper and blend until smooth.  Add more salt if necessary.


To serve:

Place the quinoa in a shallow bowl and add the roasted vegetables on top.  Pour on as much or as little sauce to accompany it and garnish with cilantro.


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One thought on “Roasted Cauliflower and Potatoes with toasted quinoa and an Avocado/Tofu sauce

  1. Looks great! Can’t wait to try it.

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