Cauliflower Quinoa YumminessPosted: August 7, 2018
A couple weeks ago I went to the very delicious Elements in Chapel Hill with some friends. We all decided the cauliflower quinoa dish was divine. So today my friend Nancy asked me if I had recreated it yet, because she was waiting. So I made my version for dinner tonight. Even Russ, not a cauliflower eater, said it was good. To top it off it is also vegan.
I changed a couple aspects of the original recipe. I roasted my cauliflower in the oven for ease, rather than grilled. I also used regular quinoa and not red, because that was the kind I found in my cabinet first. I did not make crispy quinoa because I did not want to add the calories or time. It was all just as good.
The key was the Trader Joe’s Marcona almonds because they have a touch of rosemary in them. I made a soy reduction sauce from sugar, rice wine vinegar and soy sauce and it was the bomb. Thankfully Carter wanted Greek salad for dinner so I have a whole leftover meal I can have another day.
1 Head of cauliflower broken into florets
1/2 cup of quinoa
1/3 cup of Marcona almonds
1/4 cup of dried cranberries
Soy reduction sauce
2 T. Sugar
2 T. Soy sauce
2 T. Rice wine vinegar
Preheat oven to 400°. Cover a cookie sheet with foil and spray with Pam. Put the cauliflower florets in a single layer on the foil and spray them with Pam. Put in hot oven and roast for about 20 minutes or until the edges start to brown.
Put one cup of water and a little salt in a sauce pan on high heat. Add the quinoa and stir. Bring to a boil, reduce to simmer and cover the pot. Cook the quinoa for 16-20 minutes, until all the water is cooked out. Just be careful not to over cook it so it sticks to the pot.
Put the cranberries in a small ramekin with 2 T. of water and microwave for 30 seconds to reconstitute them. Drain of any remaining liquid.
In a very small sauce pan put the soy reduction ingredients. Heat on medium and swirl the pot around until the sugar melts.
Assemble the dish by putting the cauliflower in a shallow bowl, sprinkle with as much quinoa as you want. Add almonds and cranberries and drizzle the sauce over the top.
Make three servings.