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My roasted cauliflower quinoa makes a perfect side dish or vegetarian/vegan entree.
Preheat oven to 350 F.
In a bowl, drizzle cauliflower florets with 1 tablespoon olive oil. Sprinkle with kosher salt and pepper to taste.
Place coated cauliflower on a baking sheet and roast in oven for 30 minutes, turning cauliflower halfway through roasting process (roasting time will vary depending on thickness of cauliflower so make sure to check for desired tenderness with a fork).
After 30 minutes add 5 sprigs of thyme and slices of lemon to roasting pan and roast with cauliflower for an additional 5 minutes.
Wash quinoa in cold water and drain. Boil 2 cups water in a saucepan and then add washed quinoa to boiling water. Turn down to a simmer and cover pan. Cook quinoa for 15 – 20 minutes, until water is absorbed.
While quinoa is cooking, whisk 1/8 cup lemon juice and 1/8 cup olive oil together, add salt and ground pepper to taste.
Place cooked quinoa in a bowl. Add dressing (lemon juice and olive oil) to quinoa. Add roasted cauliflower, lemons and thyme to the quinoa mixture and combine well.
Serve at room temperature. Store leftovers in the refrigerator.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!