Miso roasted cauliflower with quinoa and tahini hot sauce (GF)

So, many of you share my love for cauliflower- in particular, roasted cauliflower. One of my most favourite flavours to roast my cauliflower in is with organic, unpasteurised miso paste. This meal is abundant with healthy probiotics for a healthy gut including kimchi, miso (more ideal if it hasn’t been heated too much like in this recipe however the flavour is still delicious) as well as probiotics thanks to the chickpeas, quinoa and cauliflower.

This recipe includes organic tricoloured quinoa cooked in vegetable broth, crunchy roasted chickpeas, miso roasted cauliflower and carrots as well as a tahini, lemon and fermented hot sauce dressing. The addition of activated cashews and my favourite kimchi is a lovely addition to the meal. This was a  light but satisfying meal on a sunny Winter’s day.

RECIPE:

1 head of cauliflower, sliced into steaks and the remaining into large florets

2 organic carrots, cut into thick wedges

1 cup of quinoa, soaked and rinsed

2 cups of vegetable stock/ water

1 cup cooked chickpeas

Cashews, seaweed sheets, fresh herbs and chilli to serve if desired

 

 

Marinade:

2 TBSP organic miso paste

1 thumb of ginger, chopped finely

1-2 TSPN crushed garlic

1 TSPN dried chilli flakes

1 TBSP organic sesame oil

1/3 cup filtered water

 

Dressing:

1/2 cup organic hulled tahini

Juice of one small lemon

Pinch of salt

1 TBSP hot sauce- (click here to see the brand I use)

Filtered water to thin dressing to desired consistency

  1. Preheat the oven to 190C.
  2. Add the cauliflower and carrot to a large baking tray. Add the chickpeas in a seperate corner (you could combine it all together if preferred however the chickpeas will not be as crunchy). Combine the ingredients for the marinade in a small bowl and mix well. Lightly  coat the cauliflower steaks and florets and carrot wedges with the marinade and reserve half for the second part of cooking.
  3. Bake for 40 minutes, turning halfway and coating the the other side of the cauliflower and carrots with additional marinade.
  4. Using the absorption method, cook the quinoa in the vegetable broth with the lid on. Bring to a boil and then turn down the heat until the liquid absorbs. Turn the heat off and leave the lid on for 5-10 minutes.
  5. Mix the ingredients for the dressing together in a small bowl/jar.
  6. To serve, place the cauliflower and carrots on a  serving plate and top with quinoa and the crunchy chickpeas. Top with the dressing, cashews, seaweed sheets, fresh herbs and chilli. Enjoy!

NOTES:

❀ Serve with wild/brown/white rice if preferred. Soba noodles are a delicious substitute too.

❀Leftovers can be eaten for future meals- the meal is delicious as a cold salad too.

Once again, I hope you enjoy this recipe.

Love and light,

Di ♡

“Plans to protect air and water, wilderness and wildlife are in fact plans to protect man.”- Stewart Udall.

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