About the Dish

  • Cauliflower

    Cauliflower

  • PeachDish Salt

    PeachDish Salt

  • Quinoa

    Quinoa

  • Shallot

    Shallot

  • Green Olives

    Green Olives

  • Medjool Dates

    Medjool Dates

  • Rosemary

    Rosemary

  • Sliced Almonds

    Sliced Almonds

  • Parsley

    Parsley

METHOD

1
MISE EN PLACE • Heat oven to 450° F. • Discard tough cauliflower stems. Cut tender stems and florets into 1/2-inch pieces. Measure about 2 cups (save any remaining cauliflower for another use). • Peel, halve and thinly slice shallot. • Slice olives. • Roughly chop dates. • Pick and mince rosemary leaves. • Pick and chop parsley leaves.
2
• On a baking sheet, toss cauliflower with 1/4 teaspoon PeachDish Salt and 1 tablespoon olive oil. • Spread in a single layer. Cover pan with foil. Roast 10 minutes. • Remove foil. Roast until cauliflower is browned and tender, about 15 minutes.
3
While cauliflower roasts: • Place a small saucepan with a lid over high heat. Add quinoa, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. • When water boils, reduce heat. Cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. • Remove from heat. Leave covered until ready to serve.
4
While quinoa cooks: • Place a sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add shallot. Cook, stirring, 1 minute. • Add olives and dates. Cook, stirring occasionally, until mixture is lightly caramelized, 3-4 minutes.
5
In a bowl, toss together cauliflower, olive mixture and rosemary.
6
• Fluff quinoa with a fork. • Stir quinoa, almonds and parsley into cauliflower mixture. Taste and adjusting seasoning as desired with PeachDish Salt.
7
Divide quinoa-cauliflower mixture between 2 plates. Enjoy!
8

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