Orange spiced cauliflower and squash bowl
Prep time
Cook time
Total time
This orange spiced cauliflower and squash bowl is gluten-free and vegan and can be enjoyed hot or cold!
Serves: 4 servings
  • For the vegetables:
  • 2 delicata squash (about 1 pound)
  • 1 shallot, thinly sliced
  • 1 medium head of cauliflower (about 1 pound)
  • 2 cups of grapes, cut in half lengthwise
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon red chili flakes
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon freshly grated orange zest (about ½ large orange)
  • 2 cups cooked quinoa
  • ¼ cup sliced roasted almonds
  • ¼ cup fresh mint, chopped
  • For the dressing:
  • 1 teaspoon freshly grated orange zest
  • 2 tablespoons orange juice
  • 1 small clove garlic, grated
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon sherry vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • ½ cup chopped parsley
  1. Pre-heat the oven to 425 degrees.
  2. Line a baking sheet with parchment paper. Trim the cauliflower, separate into florets and then slice lengthwise into ¼-inch slices and add to a large bowl. Trim the ends off the squash, cut in half lengthwise and scoop out the seeds with a spoon. Cut the squash into ΒΌ-inch pieces, and add to the bowl along with the chopped shallots, grapes, parsley, orange zest, and chili flakes and toss with 2 tablespoons of olive oil. Season with salt and pepper and spread the vegetables into a single layer on the prepared baking sheet. Roast the vegetables for 15-20 minutes until they are soft to the touch, and begin to caramelize.
  3. While the vegetables roast, prepare the dressing by combining the orange zest, orange juice, garlic, red pepper flakes, sherry vinegar, salt and pepper in a bowl. Drizzle the olive oil in while whisking and then add the parsley. Taste and add some extra sherry vinegar or salt if desired.
  4. To serve:
  5. Place ½ cup quinoa into a bowl and top with some of the roasted vegetables and then drizzle with some of the dressing and finish with some almonds and chopped mint.
Recipe by Scaling Back at