Past Recipes
Indian-Spiced Cauliflower and Quinoa

Indian-Spiced Cauliflower and Quinoa with Turmeric-Lime Raita

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Recipe Details


This week, Chef Shanna was inspired by her favorite Indian dish known as aloo gobi—an aromatic mix of cauliflower and potatoes. In this case, we’re updating the classic by using sweet potatoes and roasting the vegetables until super crisp and tender, then tossing them with ghee (clarified butter), shallot, cumin, ginger, and lime juice. The bright, flavorful veggies are served over hearty ancient grains with a turmeric-infused yogurt raita and fresh herbs.


  • < 600 Calories
  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 590
  • Protein 20g
  • Total Carb 87g
  • Total Fat 19g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa and ancient grains
    1/2 cup
    quinoa and ancient grains
  • sweet potatoes
    sweet potatoes
  • cauliflower florets
    8 ounces
    cauliflower florets
  • cilantro
    1/8 ounce
  • shallot
  • mint
    1/8 ounce
  • ginger
    1/8 ounce
  • lime
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • dark brown sugar
    1 teaspoon
    dark brown sugar
  • ground turmeric
    1/4 teaspoon
    ground turmeric
  • ghee
    1/2 ounce
  • slivered almonds
    2 tablespoons
    slivered almonds
  • ground cumin
    1/4 teaspoon
    ground cumin

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    Preheat oven to 450ºF. In a medium pot, combine quinoa and ancient grains, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Halve sweet potatoes lengthwise, then cut crosswise into ½-inch half-moons. Cut cauliflower into 1 inch–wide florets, if needed. Pick cilantro and mint leaves, discarding stems. Peel shallot and thinly slice into rings. Trim and discard skin of ginger and mince.

  3. Roast vegetables

    Roast vegetables

    Line a baking sheet with aluminum foil. On prepared sheet, toss sweet potatoes and cauliflower with 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tender and golden brown, 20-25 minutes.

  4. Make raita

    Make raita

    While vegetables roast, halve lime. In a small bowl, combine yogurt, brown sugar, turmeric, juice of ½ lime, ¼ teaspoon salt, and pepper as desired. Stir until smooth, then set aside for serving.

  5. Finish vegetables

    Finish vegetables

    After 10-12 minutes of vegetables roasting, heat ghee in a large pan over medium-high heat. When ghee is melted, add almonds and shallot; cook, stirring frequently, until shallot is softened and almonds are light golden, 3-4 minutes. Add cumin and ginger and cook until fragrant, 1 minute more. Remove pan from heat and add roasted vegetables. Squeeze over juice of remaining lime and toss to coat.

  6. Plate vegetables and quinoa

    Plate vegetables and quinoa

    Spread turmeric-lime raita onto serving plates, dividing evenly. Layer with quinoa and ancient grains and Indian-spiced cauliflower and sweet potatoes. Garnish with cilantro and mint and dig in!

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