Monday, July 17, 2017

Purple Cauliflower w/ Chickpeas & Quinoa Salad


I love purple cauliflower.

When I see it at the farmer's market, I have to buy 3 heads......because I am afraid I won't see it again (and I rarely do!).


It tastes like regular cauliflower, but that purple is just so vibrant...and unlike purple green beans (which loses its purple when you cook them), the purple colors gets even brighter after cooking!

Here, I roasted the purple stuff on a sheet pan w/ canned chickpeas.
Tossed with cooked quinoa, raisins and some herbs.

This was so delicious on its own and then for dinner w/ some maple mustard salmon on top.


Here's how:

1 head of purple cauliflower, cut into florets
1 can chickpeas, rinsed and drained
1 cup cooked quinoa
kosher salt
olive oil
fresh parsley & chives

Dressing:

2 tbsp red wine vinegar
1 tbsp honey
1/4 cup golden raisins
1 tsp ras el hanout or garam masala
1/4 cup of olive oil
sea salt & pepper

Lay the chickpeas and cauliflower florets on a roasting pan. Drizzle w/ olive oil and kosher salt.


Roast in a 425F oven for 20 minutes, shaking the pan, so the chickpeas and vegetables are browning.

Meanwhile, cook the quinoa as per package directions. Transfer to a large bowl.

Whisk the dressing w/ a fork, macerating the raisins.

Combine the roasted vegetables with the cooked quinoa and pour dressing over. Add in snipped chives and fresh parsley. Season to taste w/ sea salt & pepper.


If making ahead, I like to add a squeeze of lemon juice to brighten it up just before serving.

So good! (pretty too!). :)

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