Let it cook for few seconds. It’s rounded out with the capers which provide a salty bite, serranos that provide a little kick, and a splash of lemon juice that brings it all together. © Copyright 2020 Taaza Table | All Rights Reserved. He is strong and courageous, yet kind and fun-loving. Remove the cauliflower from the skillet and set aside. I might down the salt next time (I used finely ground sea salt, and I … Hardworking and wise, yet humble and gracious. Sprinkle with 1 teaspoons salt. Flip the cauliflower, sprinkle with 1 teaspoons salt, and cook for another 5 minutes. In the end you will have this amazing recipe from Curry Quinoa with Kale and Roasted Cauliflower. 2 tbsp (30 ml) golden raisins or green raisins. Bring broth and garlic to a boil. https://entertainingwithbeth.com/roasted-cauliflower-salad-with-quinoa-and-kale For me, the star of the dish is the “hen of the woods” mushrooms. Cook the cauliflower, kale and quinoa … Sprinkle with seasame seeds and garnish with garlic scapes, if available. Roast then on 400 degree F for 30 minutes until tender. 1 small cauliflower cut into medium florets. Slice cauliflower into 1/2 inch thick slabs, then chop into bite-sized pieces. Add the red quinoa, roasted cauliflower, mushrooms, baby kale, and capers. Garnish it with some serrano pepper slices (for those looking for some heat in their bowl). Stir the mixture a few times until baby kale is little wilted and everything is mixed well. I am so blessed because of this man. Cut the stems out of the kale leaves and chop into 1 inch squares. Wash and cook 1 cup of red quinoa with 1.5 cups of water for about 20 minutes until soft. This is my recreation of a dish from The Tomato Pie Restaurant outside Pittsburgh, PA. Total Carbohydrate Heat 1 tablespoons in the skillet and add chopped kale. Your email address will not be published. Wash both the mushrooms. 36.8 g The flat slices will brown and caramelize better than florets. Roast it on 400 degree F for 30-40 minutes until golden brown and tender. 3. Add the cauliflower back to the skillet and mix. Wash the cauliflower florets. The cauliflower should be cooked, but still have a crunch to it. 12 %. 6. I made it with kale (had plenty of time to massage it before my quinoa was done and my roasted cauliflower were done). Give it a try and let me know what you think! Reduce heat to med-high, cover, and simmer for 15-20 minutes, until the quinoa absorbs the broth. Heat 1/4 cup olive oil in a non stick pan. Stir and cook for 1 minute. Cook, stirring frequently for 2 minutes, or until the kale turns bright green and starts to wilt. https://www.taazatable.com/recipe-items/baby-kale-quinoa-cauliflower-bowl 4. The dish is colorful, healthy, and always a favorite. Turn the heat up to med-high if necessary. Serve the quinoa topped with the cauliflower and kale. Keep it aside. Entertaining with Beth. Sprinkle it with 2 tbsp of olive oil, crushed black pepper and Himalayan rock salt. Cook for 5 minutes, or until the cauliflower browns slightly. 5. Unexpected flavors abound in this zesty, earthy, and delicious dish. Add quinoa. It’s filling and chocked full of superfoods (coconut, kale, quinoa, curry). Add cauliflower cut-sides down. Drizzle with olive oil, salt & pepper. Today is such a special day, and not because of this Cauliflower Quinoa and Kale Gratin, although it is pretty special in itself, but because its my husband’s birthday! Add the garlic. https://www.food.com/recipe/quinoa-with-roasted-cauliflower-and-kale-502256 Inspired by flavors I experienced this winter at the Ritz-Carlton Hotel in Lake Tahoe, this dish is packed with a healthy combination of roasted cauliflowers and mushrooms, cooked red quinoa and wilted baby kale. Stir in the kale … It’s a great vegetarian meal to have on hand for “meatless Monday”. 2. Slice remaining garlic. If you haven’t tried these mushrooms, they are truly delicious! Heat 2 tablespoons coconut oil over medium heat in a large skillet. Keep it aside to cool. Add garlic slices. Healthy Curry Recipes. If you want to save even more time, you can do most of the prep a day ahead. Quinoa is a staple favourite of mine and one that frequently provides a protein rich base to salads but sometimes there just isn’t time to cook and cool it thoroughly and being characteristically impatient has left many a salad limp and uninspiring and so came the idea of serving the quinoa hot with some intentionally wilted greens. Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. This Cauliflower Casserole comes together in about an hour, with only 20 minutes of hands-on time, a great dish for busy weeknights.