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1
In a medium saucepan, heat the oil over medium-low heat. Add the onions and cook, stirring often, until they are completely soft but have not taken on any color, 15 to 20 minutes. A bit of water helps here. Add the vinegar and cook for 5 more minutes. Season with salt and pepper. Transfer to a blender and process until satiny-smooth. The puree can be cooled, covered, and stored in the refrigerator for up to 2 days.
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2
Preheat the oven to 400u00b0F.
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3
In a small saucepan, heat 1 table-spoon of the oil over medium-low heat. Add the onion, shallot, and garlic and cook, stirring often, until the onion is softened, about 5 minutes. Add the quinoa and toast, stirring constantly, for about a minute.
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4
Increase the heat to high, add 1 cup of the broth and the thyme, season with salt and pepper, and bring to a simmer. Cook, covered, until almost all the liquid has been absorbed, about 15 minutes. Remove from the heat and let stand for 5 minutes. Discard the thyme sprig.
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5
Trim the stem of the cauliflower so that the head sits flat on a cutting board. Cut down through the center of the head, making 4 thick slices. Most of the slices will still have a bit of stem still attached and that's good.
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6
Heat 2 tablespoons of the olive oil over medium-high heat in the largest skillet you have. Working in batches, brown the cauliflower slices on both sides, about 3 minutes per side. Transfer to a baking pan.
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7
Season the cauliflower with salt and pepper, transfer to the oven, and roast until tender, about 15 minutes.
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8
Meanwhile, add the prunes, chopped peanuts, and onion puree to the quinoa and gently heat through, stirring. Add the remaining 1 cup broth to moisten the quinoa, then stir in the butter and chopped cilantro. Season with salt and pepper.
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9
Lay the cauliflower slices on plates and spoon the quinoa on top. Sprinkle with crushed peanuts, chives and cilantro leaves.
