Leanne Wei

Roasted Cauliflower & Spicy Bell Pepper Sauté with Quinoa Fried Rice


I'm not usually the adventurous type when it comes to culinary oils, but when I was introduced to Nutiva's line of organic red palm oil, I was curious.  When I opened my first jar of red palm oil, I noticed that it has this beautiful orangey yellow color along with a rich, buttery texture and a mild carrot-like flavor.  

My first thought was, "This would be perfect for roasting veggies!"
My my second thought was, "It would so good in a sauté!"
And my final thought was, "I wonder what it would taste like in fried rice!"

So... I combined those three ideas together and ended up with the most deliciously roasted cauliflower, spicy bell pepper curry sauté and quinoa "fried rice".

 I made this for my new roomies as our first official roomie lunch at my new apartment and they seemed to approve. I hope you enjoy the recipe below! :) 

Roasted Cauliflower & Spicy Red Pepper Sauté with Quinoa Fried Rice


INGREDIENTS (makes 4 servings)

Quinoa "Fried Rice" 

Roasted vegetables

Sauteed vegetables

Fresh toppings

  • kale, lemon and olive oil
  • strawberries
  • blackberries
  • yellow cherry tomatoes
  • red cabbage
  • avocado


Quinoa Fried Rice

  1. In a large pot or rice cooker, rinse and cook quinoa, farro and brown rice.
  2. Once the grains have finished cooking, heat garlic, onion and red palm oil in a large frying pan. You will notice that the red palm oil coats the garlic and onion in a rich yellow/orange color. 
  3. Once the garlic and onion is fragrant, toss in the 1 cup of mixed nuts and cook for 2-3 minutes.
  4. Next, add the cooked grains and mix well.
  5. Lastly, add 1/4 cup of finely chopped scallions. 

Roasted Vegetables and Curry Sauté

  1. Preheat oven to 400 degrees F/200 degrees C. 
  2. Wash and prepare cauliflower, carrots and turnips into chunky bit size pieces and lay out on baking tray. 
  3. Mix chopped garlic with 4 tablespoons of organic red palm oil. Coat veggies with oil and pop in the oven for 30-45 minutes. 
  4. While the veggies are roasting, sauté garlic, onion, red bell peppers and red palm oil. Set aside. 
  5. Once the veggies in the oven are cooked, combine roasted vegetables and bell pepper mix in a large stir fry pan and stir fry with some Thai yellow curry sauce
  6. Enjoy with quinoa fried rice and top with fresh kale, berries, red cabbage and avocado.


In collaboration with Nutiva

Nutiva Organic Unrefined Red Palm Oil is fair trade certified, organic, Non-GMO, sustainable, habitat-friendly and orangutan-safe.