Dinner

Roasted Cauliflower with Honey-Orange Quinoa

Ingredients

  • 2 small heads cauliflower
  • 2 tablespoons refined coconut oil, melted
  • 1 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 2/3 cup chopped red onion
  • 1 tablespoon olive oil
  • 2/3 cup dry red quinoa
  • 1 1/2 to 2 1/2 cups low-sodium vegetable broth
  • 2 navel oranges
  • 1 cup canned no-salt-added chickpeas, rinsed and drained
  • 1/4 cup (3 ounces) honey
  • 1 cup thinly sliced radicchio
  • 2 tablespoons chopped fresh oregano
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pine nuts, toasted

Directions

  • Preheat oven to 425°. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside. Trim any outer leaves from the cauliflower heads, keeping the core intact. Set cauliflower heads, stem sides down, on a cutting board. Cut two 1-inch-thick slices from the center of each of the heads, to get a total of four cauliflower planks. Save the remaining parts of each head for another use. Brush both sides of the slices with coconut oil; place in prepared pan. Sprinkle cauliflower with salt and pepper.
  • Roast cauliflower for 20–30 minutes or until tender and bottoms and edges are browned. (If some of your planks are thinner, you may need to remove them to a warm plate until the rest are finished.)
  • Meanwhile, in a large saucepan cook onion in hot oil over medium heat for 5 minutes, stirring occasionally. Rinse quinoa in a fine-mesh sieve under cold running water; drain well. Add quinoa to pan with onion. Cook and stir for 2 minutes. Add broth. Bring to boiling; reduce heat.
  • Simmer, covered, for 15–20 minutes or until liquid is absorbed and quinoa is tender. You may need to add more broth if quinoa looks too dry.
  • Finely shred enough peel from one of the oranges to make 2 teaspoons; set aside. Peel oranges, making sure to remove all the bitter white pith.
  • Seed and section the oranges. Add chickpeas and honey to quinoa mixture. Cook and stir over medium heat for 2 minutes. Add orange peel, orange sections, radicchio, and oregano. Cook 1 minute more, stirring gently to avoid breaking up the orange sections. Season to taste with more salt, if needed.
  • To serve, set one cauliflower plank on each of four serving plates. Spoon quinoa mixture evenly over cauliflower. Sprinkle with feta and pine nuts.

Source: Delicious Living

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