Cauliflower is a pretty boring vegetable and so I rarely buy it but last week I put a small head of it in my grocery cart. Not sure why I did really. It called to me, that maybe I could learn to like it as well, just as I have with other foods. It ended up sitting there in the crisper mocking me. I had considered roasting it but didn’t have enough time, instead the idea of steaming and then crisping it sounded good. The dish I came up with was amazing tasting! Vegan friendly as well. So maybe I could learn to not despise the blandest veggie around. Prepared this way it is sweet and flavorful.
Quinoa and Lentils with Cauliflower
- 1 cup quinoa
- 2 cups water
- ¼ tsp salt
- 1 small head cauliflower, trimmed into florets
- 1 Tbsp vegetable oil
- 15 ounce can Eden Organic Lentils, rinsed and drained or 1¾ cups cooked firm lentils, drained
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lower sodium soy sauce
- 2 Tbsp Dijon mustard
- 2 Tbsp white balsamic vinegar or white wine vinegar
- 2 Tbsp dry parsley
- 1 Tbsp agave nectar or honey (non-vegan)
- ¼ tsp ground black pepper
Rinse and shake the quinoa in a fine mesh strainer, add to a medium saucepan with the water and salt. Bring to a boil, turn down to low, cover and cook 20 minutes.
Meanwhile add the cauliflower florets to a basket for steaming (I use a basket that fits into a tall pot). Steam until they are just fork tender, take off the heat. Heat a large non-stick skillet over medium-high, add the vegetable oil and the drained florets, cook until the florets are sizzling and turning golden, turn the heat to medium. Add in the lentils and quinoa, stir/shake the skillet to mix.
Whisk the remaining ingredients together in a bowl, drizzle over, gently working in to coat. Takeoff the heat and serve.
Serves 3 to 4.