Roasted Cauliflower and Quinoa

By dlperkins

Ingredients

• 1 large head of cauliflower
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• dash garlic salt
• 1/4 cup olive oil
• 1 cup cooked quinoa
• 1 cup frozen peas, cooked just until tender
• 2 green onions, thinly sliced
• 1/3 cup sliced blanched almonds
• 2 to 3 tablespoons lemon juice
• salt and pepper, to taste

Details

Servings 4
Preparation time 17mins
Cooking time 35mins
Adapted from southernfood.about.com

Preparation

Step 1

Preparation

Heat the oven to 375° F.

Separate the cauliflower into small florets. Line a large rimmed baking pan with foil and toss the cauliflower with the 1/2 teaspoon of kosher salt, 1/2 teaspoon pepper, garlic powder, and olive oil. Spread out on the prepared baking pan and roast for about 15 to 20 minutes, until tender and lightly browned.

Put a dry skillet over medium heat. Add the almonds and cook, stirring, until they are lightly browned and aromatic.

Remove from the heat.

Combine the roasted cauliflower with the cooked quinoa and peas, the toasted almonds, sliced green onions, and 2 tablespoons of lemon juice. Taste and adjust seasonings. Add more lemon juice if desired. 

Serve warm or chilled on salad greens, pea shoots, or spinach leaves.

Serves 4.