lemony roasted cauliflower with rainbow quinoa

Lemony roasted cauliflower with rainbow quinoa, flavorfully savory, and tart is made with no added oil, minimal ingredients, and easy cooking.

nutritious flavor

Raw with dip, transformed into cauliflower, boiled and mashed, dropped into curries, or roasted – cauliflower deserves our respect. Perhaps it’s not as sexy as some of the other cruciferous vegetables. That may be in part of its legacy as being served as an overcooked bowl of boiled blandness.

Cauliflower is a cost-effective bundle of antioxidants such as sulforaphane (good for your heart), gut-filling and friendly fiber, and inflammation-fighting sulfur. So, with all that goodness going for it, let’s stop the eye-rolling and whip it up in mouthwatering ways that are healthful and second helping irresistible.

ingredients

Cauliflower – A medium or even small head of cauliflower will do the trick. I recommend keeping the florets on the small side so that you can scoop up bites of cauliflower in combination with the rest of the ingredients.

Quinoa – If you eat with your eyes, then pare cauliflower with contrasting quinoa such as black, red, or rainbow. This isn't critical, so use what you have. Mix different a few bits of what you have on hand. I mixed ½ a cup of red, white, and black - that's a quinoa rainbow.

Lemon juice – Lemon juice plays a role in baking the cauliflower and dressing the salad during assembly. Fresh lemon juice is always preferable; however, you can substitute a prepared (pure) lemon juice. You'll need about 5 tablespoons, which ends up being about 2 lemons.

Vegetable broth – Vegetable broth accentuates the nutty, deep flavor of the quinoa. If you use water, consider adding a pinch of salt and bay leaf.

Chives – Chopped chives add a mellow oniony flavor plus a lovely green color. Grab a small bunch, give them a rinse, bundle them up flat, and chop them.

Hazelnuts – Decadent raw hazelnuts, even a few, turn this simple dish into a treat. When you roughly chop them, you get the sweet insides with just a touch of bitter skin.

making this recipe

There are 2 components to this recipe – roasting cauliflower and cooking quinoa. Simple, but let’s explore both because I’ve got a few tips that might elevate you to pro (if you aren't already).

Roasting cauliflower

• For this dish, make sure that you cut the florets on the small side. This helps them pick up the lemony flavor, roast faster, and complement the small kernels of cooked quinoa.
• After you prep and rinse the cauliflower, shake it in the colander to help dry the cauliflower. Then toss it in lemon juice, garlic powder, salt, and pepper.
• Be sure to preheat the oven before adding the cauliflower. This ensures that the inside will get tender and the outside not too brown. I recommend lining your baking tray or dish with parchment paper or a silicone baking mat. The lemon juice and moisture from the cauliflower will seep through. Lining the tray makes cleaning up easier.
• As the cauliflower bakes, toss the florets a few times so that they are evenly brown. You can also add a bit more lemon juice as you go.

how to cook quinoa

• Lid off. That's my word. If you want fluffy quinoa, ditch your pot lid until after you've simmered it and the liquid is absorbed. Immediately turn off the heat, then cover it with a lid. Let it sit for 5 minutes. This method makes it easier to monitor the pot so that it doesn’t boil over. I've also found that after the quinoa cooks and you leave the pot lid on for 5-10 minutes, the quinoa ends up fluffier than cooking it covered.
• It's important to note that you always want to rinse quinoa. This is more than for removing dust and fine particles. Rinsing quinoa removes any leftover outer coating that can contain saponins. This is what can give some quinoa a bitter, grassy taste. Give quinoa your love and rinse away!
• Be strategic if you use fresh lemons and save half for lemon wedges to serve. They make a lovely presentation.

common questions

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