Cauliflower With Quinoa, Prunes, And Peanuts

Name: Cauliflower With Quinoa, Prunes, And Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1/4 red onion, minced; 1 shallot, minced; 1 garlic clove, minced; 1/2 cup quinoa; 2 cups vegetable broth or water; 1 sprig thyme; Salt and pepper; 1 head cauliflower; 1/3 cup finely diced prunes; 2 tablespoons chopped unsalted roasted peanuts, plus 1 tablespoon crushed nuts; 1 tablespoon onion puree (2 tablespoons olive oil, 1 onion, very thinly sliced, 1 tablespoon sherry vinegar, Salt & pepper); 1 tablespoon unsalted butter; 2 tablespoons finely chopped cilantro, plus a handful of whole leaves; 1 tablespoon finely chopped chives

Servings: persons

3 tablespoons olive oil
1/4 red onion, minced
1 shallot, minced
1 garlic clove, minced
1/2 cup quinoa
2 cups vegetable broth or water
1 sprig thyme
Salt and pepper
1 head cauliflower
1/3 cup finely diced prunes
2 tablespoons chopped unsalted roasted peanuts, plus 1 tablespoon crushed nuts
1 tablespoon onion puree (2 tablespoons olive oil, 1 onion, very thinly sliced, 1 tablespoon sherry vinegar, Salt & pepper)
1 tablespoon unsalted butter
2 tablespoons finely chopped cilantro, plus a handful of whole leaves
1 tablespoon finely chopped chives

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.
2
Preheat the oven to 400u00b0F.
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.
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.
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.
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.
7
Season the cauliflower with salt and pepper, transfer to the oven, and roast until tender, about 15 minutes.
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.
9
Lay the cauliflower slices on plates and spoon the quinoa on top. Sprinkle with crushed peanuts, chives and cilantro leaves.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 1/4 red onion, minced, 1 shallot, minced, 1 garlic clove, minced, and more.

Yes, Cauliflower With Quinoa, Prunes, And Peanuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!