A vibrant and satisfying vegetarian dish featuring tender, spice-roasted cauliflower served over a bed of fresh, herb-infused quinoa and finished with a creamy lemon-tahini sauce. A perfect balance of textures and Mediterranean flavors.
Ingrédients
- 1 medium head cauliflower (approx. 600g), cut into florets
- 150g quinoa, rinsed
- 300ml water
- 45ml olive oil
- 60ml tahini
- 1 lemon, juiced
- 1 clove garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 15g fresh parsley, chopped
- 5g fresh mint, chopped
- Salt and freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. On a large baking sheet, toss the cauliflower florets with 30ml of olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
- 2.Spread the cauliflower in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and golden brown at the edges.
- 3.While the cauliflower is roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and 300ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- 4.Once cooked, remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley, mint, and remaining 15ml of olive oil.
- 5.Prepare the tahini sauce by whisking together the tahini, lemon juice, minced garlic, and 60ml of water in a small bowl. Add more water, one tablespoon at a time, until it reaches a smooth, drizzlable consistency. Season with a pinch of salt.
- 6.To serve, divide the herbed quinoa between two bowls. Top with the roasted cauliflower and generously drizzle with the lemon-tahini sauce.
Informations nutritionnelles
Pourquoi cette recette
This recipe is a powerhouse of plant-based nutrition, providing complete protein and fiber from quinoa for sustained energy. Roasted cauliflower is rich in vitamins C and K, while the tahini sauce adds healthy fats and essential minerals like calcium.
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