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Home / Recipes / American

Dinner for 2

Quinoa Cauliflower Bowl with Sriracha Sauce

$7.16for 450 minServes 2

Quinoa, roasted cauliflower, and wilted collards share a bowl with a creamy almond, coconut, ginger, and sriracha sauce.

Quinoa Cauliflower Bowl with Sriracha Sauce with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Quinoa, 3 oz$0.20/oz typical3 oz$0.60Typical price
Cauliflower, 0.5$3.29 each typical0.5$1.65Typical price
Bok choy and napa cabbage, a little$1.99/lb typicala little$0.03Typical price
Peanut butter, 1.75 oz$0.14/oz typical1.75 oz$0.24Typical price
Fresh ginger, a little$0.40/oz typicala little$0.07Typical price
Coconut milk, 1.5 oz$0.14/oz typical1.5 oz$0.22Typical price
Total for the servings shown$3.58

Pantry staples you likely have

Asian sauces and pastesHot sauceCooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)VinegarHoney or maple syrupSalt and pepper

Not included in the cost.

  • 50 minstart to table
  • Mediumdifficulty
  • 2servings as written
  • $typical cost tier

AmericanDairy-freeBudgetLunchesDinners

Typical price

$1.79 per serving$7.16 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1/2 cup quinoa
  • 1 cup water
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha
  • 1/2 head large cauliflower or 1 small cauliflower
  • 1 tsp sesame oil
  • 1 tsp oil
  • 1 tsp or more sriracha to taste (optional)
  • 1/4 tsp ginger powder
  • 4 1/2 leaves collard greens
  • 1/2 tsp oil
  • 1 generous pinch of salt and garlic powder
  • 2 tbsp water
  • 3 tbsp almond butter
  • 2 tsp ginger minced
  • 1/4 tsp garlic powder
  • 1 1/2 tsp sriracha to taste (optional)
  • 1 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sesame oil
  • 3 tbsp coconut milk
  • 1 generous pinch of salt

Steps

  1. Heat the oven to 425 F and rinse the quinoa under cold water.
  2. Simmer the quinoa, water, and salt in a small saucepan for 15 minutes, then let it stand covered for 5 minutes.
  3. Toss the cauliflower with sesame oil, oil, sriracha, and ginger powder, then roast it on a baking sheet for 25 minutes.
  4. Cook the collard greens with oil, salt, garlic powder, and water in a skillet over medium heat for 5 minutes.
  5. Whisk the almond butter, ginger, garlic powder, sriracha, vinegar, maple syrup, olive oil, sesame oil, coconut milk, and salt into a sauce.
  6. Divide the quinoa, cauliflower, and collards between bowls, then drizzle with the almond sauce.

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