2016.06.17 Cauliflower; Apricot, Cauliflower, Fennel, Garbanzo, Pistachios, Quinoa, Spinach

2016.06.17 Cauliflower; Apricot, Cauliflower, Fennel, Garbanzo, Pistachios, Quinoa, Spinach



Shopping Cart (Products are suggestions, substitute per need\want):

1 pkg. Alter Eco Organic Royal, Quinoa Rainbow
1 jar Simply Organic, Paprika Smoked
1 jar McCormick Gourmet Collection Blends, Moroccan Seasoning
1 jar Stonewall Kitchen Dressing, Cilantro Lime
1 can Whole Foods 365 Beans, Garbanzo
1 1 pkg. Cauliflower, florets
1 Fennel, Bulb
1 pkg. Apricots, Dried
1 pkg. Spinach, Baby
1 pkg. Pistachios, Shelled
(plus anything missing from the staples list)


Fridge/Pantry Staples:


EVOO
Sea Salt, Fine Crystals
Pepper, Ground


Measurement/Preparation:

Bring all ingredients to room temperature

Oven, preheat to 400 degrees
Small pot with 1 cup water, slightly salted, to boil
Large skillet, 2 tablespoons EVOO, to medium-high heat

Cauliflower, florets (1 pound), cut into bite-size pieces
Fennel, trimmed (1 bulb), remove core with angled downward cuts, then slice into 3/4" strips
Pistachios (3 tablespoons), roughly chopped
Spinach (2 1/2 cups), place in medium prep bowl
Apricots (4-5 pieces), roughly chopped
Garbanzo, drained and rinsed (15 ounces)
Moroccan Seasoning (1 1/2 teaspoons)
Smoked Paprika (1 tablespoon)
Rainbow Quinoa (1/2 cup)
Cilantro Dressing (1/3 cup)


Cooking:


Boiling small pot - 

Add rainbow quinoa and smoked paprika to boiling water, then stir.
Return to a boil.
Reduce heat to medium-low and cover.
Simmer 16 minutes, or until quinoa is tender and water is absorbed.

Heated large skillet -

Heat large skillet over medium-high heat.
Add cauliflower and fennel to hot skillet.
Season with moroccan spice blend and salt to taste.
Stir to evenly coat.
Cook 3-4 minutes, stirring occasionally.
Add garbanzo beans.
Add 2 tablespoons EVOO.
Stir to combine.
Cook 2 minutes.
Oven -
Transfer skillet to oven.
Roast 10 minutes.


Quinoa -

Add apricots to pot with quinoa and re-cover.
Remove from heat.
Let rest, covered, 3 minutes.
Fluff with a fork and stir to incorporate.
Salt and pepper to taste.

Spinach -

Meanwhile, place baby spinach in a medium bowl.
Drizzle with about 1 tablespoon cilantro-lime dressing.
Salt and pepper to taste.
Toss to coat.

Skillet\Oven -

WARNING: USE MITTS!
Add pistachios to skillet with roasted vegetables.
Stir to combine (handle is still hot!).
Roast 3-4 minutes, or until nuts are lightly toasted and cauliflower is tender.
Salt and pepper to taste.

Plating:

Make a bed of spinach on each plate.
Top with smoky quinoa.
Serve roasted vegetables over quinoa.
Drizzle with cilantro-lime dressing to taste.


Wine:


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