|2 servings||calories per servings 500||protein serving 13 g||carbs per serving 71 g||total fat per serving 21 g|
Over a bed of mild, nutty quinoa rests sweet dates, briny green olives and nutty, roasted cauliflower. Notes of rosemary permeate this plant-based dish, which is hearty enough to satisfy everyone at the dinner table.
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||71 g|
|Dietary Fiber||12 g|
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.
• 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.
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.
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.
In a bowl, toss together cauliflower, olive mixture and rosemary.
• Fluff quinoa with a fork.
• Stir quinoa, almonds and parsley into cauliflower mixture. Taste and adjusting seasoning as desired with PeachDish Salt.
Divide quinoa-cauliflower mixture between 2 plates. Enjoy!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...