Introduction

If you’re looking for a vibrant, wholesome meal that blends the earthy flavors of roasted cauliflower with the natural sweetness of apples, then this “Roasted Cauliflower & Apple Bowls with Maple Mustard Dressing” is the perfect choice. Packed with plant-based nutrients, this dish features fluffy quinoa as a hearty base, roasted apples and cauliflower for a unique balance of savory and sweet, and a tangy maple mustard dressing that ties all the flavors together beautifully. This bowl is not only rich in flavors but also provides a satisfying blend of textures and nutrition. Whether you’re preparing a quick lunch or a light dinner, this recipe is a winner for any occasion!

Ingredients:

For the Bowl:

• 1 large head of cauliflower, cut into florets
• 2 medium apples (Granny Smith or Honeycrisp work well), sliced into wedges
• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin (optional for added warmth)

For the Maple Mustard Dressing:

• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste

Optional Toppings:

• Toasted almonds or walnuts
• Fresh parsley, chopped
• Pomegranate seeds for a burst of color and tartness

Preparation:

Step 1: Prepare the Quinoa

1. Start by cooking the quinoa. Rinse 1 cup of quinoa under cold water to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of water.
3. Bring the water to a boil, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is fluffy.
4. Once done, fluff the quinoa with a fork and set it aside.

Step 2: Roast the Cauliflower and Apples

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, salt, pepper, paprika, garlic powder, and cumin (if using).
3. Spread the cauliflower in an even layer and roast in the oven for 20-25 minutes, turning halfway through, until golden and crispy on the edges.
4. On a separate baking sheet, arrange the apple wedges. Drizzle with a little olive oil and a sprinkle of salt and pepper.
5. Roast the apples in the same oven for 12-15 minutes, or until they are soft and slightly caramelized.

Step 3: Make the Maple Mustard Dressing

1. In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, and olive oil until well combined.
2. Season with salt and pepper to taste. Adjust the sweetness or tanginess by adding more maple syrup or vinegar if necessary.

Step 4: Assemble the Bowl

1. In a large serving bowl, add a generous portion of cooked quinoa as the base.
2. Layer the roasted cauliflower and apples on top of the quinoa.
3. Drizzle the bowl generously with the maple mustard dressing, ensuring each ingredient gets a touch of that tangy, sweet flavor.

Step 5: Add Toppings

1. To add texture and extra flavor, sprinkle toasted almonds or walnuts on top of the bowl.
2. Garnish with fresh parsley for a burst of color and freshness.
3. Optionally, add pomegranate seeds for an extra layer of sweetness and tartness that pairs beautifully with the roasted vegetables and apples.

COOKING Notes:

• Cauliflower: The cauliflower should be roasted until golden-brown, which adds a nice crispy texture to the bowl. Feel free to experiment with spices such as turmeric or curry powder if you want to add some more warmth and complexity to the dish.
• Apples: Choose apples that hold up well to roasting, like Granny Smith, which provide a tart contrast, or Honeycrisp for a sweeter note. Roasting the apples intensifies their flavor and gives them a caramelized finish.
• Dressing: The maple mustard dressing can be made ahead of time and stored in the refrigerator for up to a week. Give it a good shake or whisk before using.

Serving Suggestions:

This Roasted Cauliflower & Apple Bowl is perfect on its own, but here are some ways to enhance the dish:

• Serve alongside some crusty sourdough bread to soak up the extra dressing.
• Pair with a light, crisp white wine like Sauvignon Blanc, which complements the tangy dressing and roasted flavors.
• Add a side of leafy greens like arugula or spinach for extra nutrition and a touch of bitterness to balance the sweetness of the apples.

Tips:

• Make it heartier: Add some roasted chickpeas or crispy tofu for a protein boost, turning this bowl into a more filling, plant-based meal.
• Batch prep: Double the recipe and store portions in the refrigerator for quick and easy meals throughout the week. The quinoa, roasted vegetables, and dressing store well for up to 4-5 days.
• Make it nut-free: If you have nut allergies, skip the almonds or walnuts, and use sunflower seeds or pumpkin seeds for a crunchy texture without the allergens.
• Extra dressing: If you prefer a creamier dressing, mix in a tablespoon of Greek yogurt or tahini to the maple mustard dressing.

Prep Time:

• 15 minutes

Cooking Time:

• 30 minutes

Total Time:

• 45 minutes

Nutritional Information (Per Serving):

• Calories: 350-400
• Protein: 8g
• Sodium: 250mg
• Carbohydrates: 55g
• Fiber: 10g
• Fat: 15g

Conclusion:

The Roasted Cauliflower & Apple Bowl with Maple Mustard Dressing is a deliciously healthy, easy-to-make dish that offers a wonderful medley of flavors and textures. From the warm, caramelized cauliflower to the sweet yet tart roasted apples, every bite is enhanced by the tangy-sweet dressing. This nutrient-packed bowl is perfect for lunch, dinner, or meal prep, and is highly customizable to suit your taste and dietary preferences. Plus, it’s vegan, gluten-free, and packed with fiber and vitamins, making it a balanced choice for anyone looking to enjoy a wholesome, plant-based meal.

Roasted Cauliflower & Apple Bowls with Maple Mustard Dressing

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

For the Bowl:

• 1 large head of cauliflower, cut into florets
• 2 medium apples (Granny Smith or Honeycrisp work well), sliced into wedges
• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin (optional for added warmth)

For the Maple Mustard Dressing:

• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste

Optional Toppings:

• Toasted almonds or walnuts
• Fresh parsley, chopped
• Pomegranate seeds for a burst of color and tartness

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Instructions

Step 1: Prepare the Quinoa

1. Start by cooking the quinoa. Rinse 1 cup of quinoa under cold water to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of water.
3. Bring the water to a boil, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is fluffy.
4. Once done, fluff the quinoa with a fork and set it aside.

Step 2: Roast the Cauliflower and Apples

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, salt, pepper, paprika, garlic powder, and cumin (if using).
3. Spread the cauliflower in an even layer and roast in the oven for 20-25 minutes, turning halfway through, until golden and crispy on the edges.
4. On a separate baking sheet, arrange the apple wedges. Drizzle with a little olive oil and a sprinkle of salt and pepper.
5. Roast the apples in the same oven for 12-15 minutes, or until they are soft and slightly caramelized.

Step 3: Make the Maple Mustard Dressing

1. In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, and olive oil until well combined.
2. Season with salt and pepper to taste. Adjust the sweetness or tanginess by adding more maple syrup or vinegar if necessary.

Step 4: Assemble the Bowl

1. In a large serving bowl, add a generous portion of cooked quinoa as the base.
2. Layer the roasted cauliflower and apples on top of the quinoa.
3. Drizzle the bowl generously with the maple mustard dressing, ensuring each ingredient gets a touch of that tangy, sweet flavor.

Step 5: Add Toppings

1. To add texture and extra flavor, sprinkle toasted almonds or walnuts on top of the bowl.
2. Garnish with fresh parsley for a burst of color and freshness.
3. Optionally, add pomegranate seeds for an extra layer of sweetness and tartness that pairs beautifully with the roasted vegetables and apples.

COOKING Notes:

• Cauliflower: The cauliflower should be roasted until golden-brown, which adds a nice crispy texture to the bowl. Feel free to experiment with spices such as turmeric or curry powder if you want to add some more warmth and complexity to the dish.
• Apples: Choose apples that hold up well to roasting, like Granny Smith, which provide a tart contrast, or Honeycrisp for a sweeter note. Roasting the apples intensifies their flavor and gives them a caramelized finish.
• Dressing: The maple mustard dressing can be made ahead of time and stored in the refrigerator for up to a week. Give it a good shake or whisk before using.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 350-400
• Sodium: 250mg
• Protein: 8g