Roasted Cauliflower with Quinoa and Tahini Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup quinoa, well rinsed and drained1/4 cup slivered almonds3 crushed garlic cloves1/4 tsp Cumin seed 1/4 tsp Coriander seed 1 vegetable boullion cube2 cups waterRoasted Cauliflower1 head, large Cauliflower, raw and cut into small floweretts3 tbsp Olive Oil 1 dash Pepper, black1/4 tsp salt Tahini Lemon Sauce2 lemons juiced 8 tbsp Tahini 2 minced garlic clovespinch crushed red pepper flakes 1/2 cup waterGarnish3 oz Feta Cheese .5 cup (not packed) Raisins 2-3 TBS chopped fresh cilantro or parsley
To roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.
To cook the quinoa: Wash quinoa in water before using to prevent bitter/soapy taste. Warm 1 tablespoon olive oil in a heavy-bottomed saucepan. Add the almonds and cook, stirring occasionally, until they’re fragrant and turning golden on the edges, about 3 minutes. Add the washed quinoa and sauté for 2 minutes, then add the garlic, cumin, coriander and salt, and sauté for 1 more minute. Add vegetable broth made with boullion and 2 cups of water, raise the heat and bring the mixture a boil, then reduce heat to medium-low, cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until quinoa is done. Drain off any excess liquid, cover and set aside for 5 minutes. Fluff with a fork and season with salt and pepper to taste.
To make the dressing: In a bowl, stir together the tahini, lemon juice, garlic and red pepper flakes. Whisk in the water until you have a smooth, blended tahini sauce. Season generously with salt (I added about 1/4 teaspoon) and black pepper, to taste.
To assemble the individual dishes: Start with a bed of cooked quinoa and top with roasted cauliflower. Drizzle tahini sauce generously over the dish and then top with a sprinkling of chopped fresh herbs, crumbled feta (optional), and .
Serve immediately.
Leftovers are best stored as individual components and assembled after reheating the quinoa and cauliflower.
Serving Size: Serves 6
To cook the quinoa: Wash quinoa in water before using to prevent bitter/soapy taste. Warm 1 tablespoon olive oil in a heavy-bottomed saucepan. Add the almonds and cook, stirring occasionally, until they’re fragrant and turning golden on the edges, about 3 minutes. Add the washed quinoa and sauté for 2 minutes, then add the garlic, cumin, coriander and salt, and sauté for 1 more minute. Add vegetable broth made with boullion and 2 cups of water, raise the heat and bring the mixture a boil, then reduce heat to medium-low, cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until quinoa is done. Drain off any excess liquid, cover and set aside for 5 minutes. Fluff with a fork and season with salt and pepper to taste.
To make the dressing: In a bowl, stir together the tahini, lemon juice, garlic and red pepper flakes. Whisk in the water until you have a smooth, blended tahini sauce. Season generously with salt (I added about 1/4 teaspoon) and black pepper, to taste.
To assemble the individual dishes: Start with a bed of cooked quinoa and top with roasted cauliflower. Drizzle tahini sauce generously over the dish and then top with a sprinkling of chopped fresh herbs, crumbled feta (optional), and .
Serve immediately.
Leftovers are best stored as individual components and assembled after reheating the quinoa and cauliflower.
Serving Size: Serves 6
Nutritional Info Amount Per Serving
- Calories: 438.0
- Total Fat: 25.1 g
- Cholesterol: 12.6 mg
- Sodium: 573.8 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 8.5 g
- Protein: 13.7 g
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