Simple, practical, and full of everyday flavour, Quinoa Cauliflower Bowl with Almond Sriracha Sauce is a vegan, vegetarian fusion bowl made with quinoa, water, and salt in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 2
  • Category: Bowl
  • Cuisine: fusion

Ingredients

Quinoa

  • 1/2 cup quinoa
  • 1 cup water
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha

Roasted Cauliflower

  • 1/2 head of large cauliflower or 1 small cauliflower (chopped into small florets)
  • 1 tsp sesame oil
  • 1 tsp oil
  • 1 tsp or more Sriracha to taste
  • 1/4 tsp ginger powder

Collard Greens

  • 4-5 large leaves of collard greens (tough ribs removed and chopped chiffonade)
  • 1/2 teaspoon oil
  • a generous pinch of salt and garlic powder
  • 2 Tablespoons water

Almond Sriracha Sauce

  • 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
  • 2 tsp ginger minced
  • 1/4 tsp garlic powder
  • 1-2 tsp Sriracha to taste
  • 1 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sesame oil
  • 3 Tablespoons coconut milk ((I use So delicious Lite culinary coconut milk_)
  • a generous pinch of salt

Method

Quinoa

  1. Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.

Roasted Cauliflower

  1. In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F / 220ºc for 20-25 minutes.

Collard Greens

  1. While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.

Almond Sriracha Sauce

  1. Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.
  2. Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.