Roasted Cauliflower with Quinoa and Tahini Sauce
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Cauliflower with Quinoa and Tahini Sauce calories by ingredient
Introduction
This was a great tasting meatless dish that everyone loved.The original recipe called for freekeh, but also said you could use quinoa. We had quinoa on hand, so that was what I used. This was a great tasting meatless dish that everyone loved.
The original recipe called for freekeh, but also said you could use quinoa. We had quinoa on hand, so that was what I used.
Number of Servings: 6
Ingredients
-
1 cup quinoa, well rinsed and drained
1/4 cup slivered almonds
3 crushed garlic cloves
1/4 tsp Cumin seed
1/4 tsp Coriander seed
1 vegetable boullion cube
2 cups water
Roasted Cauliflower
1 head, large Cauliflower, raw and cut into small floweretts
3 tbsp Olive Oil
1 dash Pepper, black
1/4 tsp salt
Tahini Lemon Sauce
2 lemons juiced
8 tbsp Tahini
2 minced garlic cloves
pinch crushed red pepper flakes
1/2 cup water
Garnish
3 oz Feta Cheese
.5 cup (not packed) Raisins
2-3 TBS chopped fresh cilantro or parsley
Directions
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