15 LichField Road556835 Singapore
I know it is going to be Xmas and I should post winter holidays recipes… But not today 🙂
Plus we have been eating lots of cauliflower lately at home… it is in season in Australia right now (meaning you can buy it at a decent price 🙂 and it is so versatile ! kids used to like it only with white sauce and potatoes.. now they eat it in smoothies (hidden though :), as rice, in soups, …. love it !
In this recipe it is the star ingredient with red onions and lots of herbs. Quinoa is added to complete the plate with a nutty texture and proteins to get a perfectly balanced dish.
Vegan, gluten free, balanced and delicious !
INGREDIENTS (serves 4)
- 1 cauliflower head, cut into florets (ensure regular size for even roasting)
- 3 red onions cut in wedges
- 1 cup uncooked white quinoa
- 1 bunch fresh coriander (leaves pulled out, stems finely chopped)
- 1,5 cup mint leaves
- 3 tbsp extra virgin olive oil
- 2 tsp brown mustard seeds
- 2 tsp nigella seeds
- 1 to 1,5 tsp garam masala (if you want to spice up use 1,5 tsp)
- 1 tsp turmeric
- 3 tbsp fresh lemon juice, a drizzle of olive oil and pumkin seeds to serve
INSTRUCTIONS
- Preheat the oven, fan forced at 190°C
- In a large bowl combine the olive oil, spices and salt. Add the cauliflower florets and onion wedges and coat them entirely.
- Transfer to a baking tray layered with baking paper, add cracked pepper, and bake for approx 30 min (stir after 20 min to get both sides golden). Cauliflower should be golden and still crisp. You might need to take the onions out a few min before.
- Rinse and drain the quinoa and cook it as per packet instructions
- Dress your serving bowl or large plate with the quinoa, cauliflower, red onions, coriander leaves and chopped stems and mint leaves. Add the lemon juice, a drizzle of olive oil and some pumkin seeds and enjoy !