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About the Dish

  • Quinoa

    Quinoa

  • PeachDish Salt

    PeachDish Salt

  • Cauliflower

    Cauliflower

  • Shallot

    Shallot

  • Green Olives

    Green Olives

  • Medjool Dates

    Medjool Dates

  • Butter

    Butter

  • Rosemary

    Rosemary

  • Parsley

    Parsley

METHOD

1
Rinse and dry fresh herbs and vegetables. Heat oven to 450° F. Place oven rack in middle position.
2
Prepare your mise en place: Cut stem from cauliflower head. Separate florets, and cut into 1/2-inch to 3/4-inch pieces; you should have about 3 cups florets (save any remainder for another use, or cook it along with the rest). Thinly slice stems. Peel, halve and thinly slice shallot. Roughly chop olives and dates. Pick and mince rosemary leaves. Pick and chop parsley leaves.
3
Melt butter in a small saucepan. In a large mixing bowl, toss cauliflower florets and stems with 1/4 teaspoon PeachDish salt and butter (reserve saucepan). Spread in a single layer on a baking pan (reserve mixing bowl), cover pan completely with aluminum foil and place in oven. Cook 10 minutes. Take pan out of oven, remove foil, return pan to oven and cook until cauliflower is brown and caramelized, about 15 minutes more.
4
While cauliflower cooks, make quinoa: In a small saucepan with a lid, combine quinoa, 1 1/2 cups water and 1/4 teaspoon PeachDish salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and quinoa has unfurled its white endosperm “tails,” about 15 minutes.
5
Return saucepan to medium heat and add 1 teaspoon cooking oil. Add shallots and cook 1 minute. Add dates and olives and remaining 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, 3 minutes until dates and olives are slightly caramelized. Be careful to not burn the shallots. Remove from heat.
6
In the reserved mixing bowl, mix the cooked cauliflower with the cooked shallots, dates and olives. Add rosemary, toss to infuse its flavor into mix. Remove from heat.
7
Fluff quinoa with a fork. Mix it into the cauliflower bowl. Stir in parsley. Taste and adjusting seasoning as desired with remaining PeachDish Salt.
8
Divide quinoa and cauliflower mixture between 2 plates and enjoy!