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The roasted cauliflower was adapted from Cook with Jamie, by Jamie Oliver.
spice roasted cauliflower with black quinoa, feta and almond
Of course, any quinoa will do. I just happened to have black, so used that. If you are strictly dairy-free by all means omit the feta. You may want to bump up the seasoning a little more though as the feta adds a lovely saltiness, as well as natural creaminess.
- 1 medium head of cauliflower
- sea salt
- olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1/2 teaspoon dried chilli flakes
- 1/2 cup (60g) raw almonds, roughly chopped
- zest + juice of 1 lemon
- cooked black quinoa* dressed with plenty of freshly squeezed lemon juice, extra virgin olive oil, sea salt and freshly ground black pepper, to taste
- crumbled feta cheese
- fresh coriander (cilantro) leaves
Preheat oven to 200 C/400F. Break the cauliflower into small florets and blanch in boiling salted water for 1-2 minutes, drain well in a colander and allow to steam dry for a few minutes (otherwise they wont crisp up in the oven).
Crush the spices, chilli flakes and a pinch of sea salt in a mortar and pestle. If you have an oven-proof pan, use this, otherwise heat a large frying pan over medium heat and add the crushed spices and chopped almonds. Dry toast these for a few minutes until aromatic. Add a few tablespoons of olive oil and the drained cauliflower. Let it cook for a few minutes, stirring a few times until the edges start to get a little golden, add the zest and juice, mix thoroughly. If you are using an oven-proof pan pop it into the oven, otherwise transfer to an oven tray and bake for 15 minutes to crisp up. Remove from the oven and serve on top of dressed black quinoa, scatter with crumbled feta and coriander (cilantro) leaves.
* To cook quinoa: put 1 cup of water on to boil, rinse 1/2 cup quinoa well (to remove the saponin, a bitter protective coating) and drain. The easiest way to do this is to put the raw grain into a fine mesh sieve and rinse under running water, then set aside to drain while the waters coming up to the boil. When your waters boiling, add the rinsed quinoa, cover and turn down to a gentle simmer. Cook for 12-15 minutes until the grains become translucent and an unusual outer white ring shows. Remove from the heat and fluff up with a fork. 1/2 cup raw= 2 cups cooked quinoa.
This recipe has been linked to:
* Slightly indulgent Tuesdays @ Simply gluten & sugar-free