Vegetarian

Roasted Cauliflower with Quinoa and Tahini Sauce is for Dinner.

Roasted Cauliflower with Quinoa and Tahini Sauce takes 30 minutes to prepare.

Roasted Cauliflower with Quinoa and Tahini Sauce takes 45 minutes to cook.

Roasted Cauliflower with Quinoa and Tahini Sauce makes 6 servings.

The ingredients for Roasted Cauliflower with Quinoa and Tahini Sauce are:

1 cup quinoa, well rinsed and drained
1/4 cup slivered almonds
3 crushed garlic cloves
1/4 tsp Cumin seed
1/4 tsp Coriander seed
1 vegetable boullion cube
2 cups water

Roasted Cauliflower
1 head, large Cauliflower, raw and cut into small floweretts
3 tbsp Olive Oil
1 dash Pepper, black
1/4 tsp salt

Tahini Lemon Sauce
2 lemons juiced
8 tbsp Tahini
2 minced garlic cloves
pinch crushed red pepper flakes
1/2 cup water

Garnish
3 oz Feta Cheese
.5 cup (not packed) Raisins
2-3 TBS chopped fresh cilantro or parsley

Here is how you make Roasted Cauliflower with Quinoa and Tahini Sauce:

To roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss cauliflower florets with enough olive oil to cover them in a light, even layer of oil. Season with salt and pepper and arrange the florets in a single layer on a large, rimmed baking sheet. Roast for 30 to 35 minutes, tossing halfway, until the florets are deeply golden on the edges.To cook the quinoa: Wash quinoa in water before using to prevent bitter/soapy taste. Warm 1 tablespoon olive oil in a heavy-bottomed saucepan. Add the almonds and cook, stirring occasionally, until they?re fragrant and turning golden on the edges, about 3 minutes. Add the washed quinoa and saut? for 2 minutes, then add the garlic, cumin, coriander and salt, and saut? for 1 more minute. Add vegetable broth made with boullion and 2 cups of water, raise the heat and bring the mixture a boil, then reduce heat to medium-low, cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until quinoa is done. Drain off any excess liquid, cover and set aside for 5 minutes. Fluff with a fork and season with salt and pepper to taste.To make the dressing: In a bowl, stir together the tahini, lemon juice, garlic and red pepper flakes. Whisk in the water until you have a smooth, blended tahini sauce. Season generously with salt (I added about 1/4 teaspoon) and black pepper, to taste.To assemble the individual dishes: Start with a bed of cooked quinoa and top with roasted cauliflower. Drizzle tahini sauce generously over the dish and then top with a sprinkling of chopped fresh herbs, crumbled feta (optional), and .Serve immediately. Leftovers are best stored as individual components and assembled after reheating the quinoa and cauliflower.Serving Size:?Serves 6

The nutritional information for Roasted Cauliflower with Quinoa and Tahini Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 438.0

• Total Fat: 25.1 g
• Cholesterol: 12.6 mg
• Sodium: 573.8 mg
• Total Carbs: 45.9 g
• Dietary Fiber: 8.5 g
• Protein: 13.7 g

The dietary needs meet for Roasted Cauliflower with Quinoa and Tahini Sauce is Vegetarian