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About the Dish

  • Quinoa

    Quinoa

  • PeachDish Salt

    PeachDish Salt

  • Cauliflower

    Cauliflower

  • Quinoa

    Quinoa

  • Shallot

    Shallot

  • Green Olives

    Green Olives

  • Medjool Dates

    Medjool Dates

  • Rosemary

    Rosemary

  • Parsley

    Parsley

  • Sliced Almonds

    Sliced Almonds

METHOD

1
MISE EN PLACE • Heat oven to 450° F. Place oven rack in middle position. • Cut cauliflower into 1/2-inch pieces. • Peel, halve and thinly slice shallot. • Slice olives. • Roughy chop dates. • Pick and mince rosemary leaves. • Pick and chop parsley leaves.
2
• Toss cauliflower with 1/4 teaspoon PeachDish Salt and 1 tablespoon olive oil. • Spread on a baking pan. Cover with foil, and bake 10 minutes. • Remove foil. Bake until cauliflower is brown and tender, about 15 minutes.
3
• 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, cover, and reduce heat. Simmer until all liquid has been absorbed and quinoa is tender, about 15 minutes. Remove from heat.
4
• Place a sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add shallot, and cook 1 minute. • Add dates and olives. Cook, stirring occasionally, until dates and olives are slightly caramelized, 3-4 minutes.
5
• In a bowl, combine cauliflower and olive mixture. • Toss with rosemary.
6
• Fluff quinoa with a fork. • Stir quinoa and parsley into cauliflower mixture. Taste and adjusting seasoning as desired with PeachDish Salt.
7
Divide quinoa and cauliflower between 2 plates, and enjoy!
8