Roasted Cauliflower and Quinoa with Candied Walnuts

1. 1

   Preheat the oven to 420 and set the oven rack to the highest setting.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Cut cauliflower into bite-sized pieces, toss with the extra-virgin olive oil and spread on a sheet tray.

4. 4

   Roast in the oven for 20-30 minutes, or until soft and very brown in spots, turning half way through.

5. 5

   While the cauliflower is roasting, prepare the walnuts.

6. 6

   Line a plate with a piece of parchment paper.

7. 7

   Add the walnuts, sugar, salt and pepper to a small frying pan over high heat and stir well.

8. 8

   Cook until the nuts have caramelized and all the liquid has evaporated, shaking the pan occasionally, about 4 minutes.

9. 9

   Transfer the walnuts to the plate, making sure they are in a single layer.

10. 10

    Add the quinoa to a small frying pan over medium high heat.

11. 11

    When the quinoa begins to pop, shake the pan occasionally and continue to cook for about 2 more minutes, or until the quinoa is fragrant and light brown.

12. 12

    Remove from the heat.

13. 13

    To serve, place the roasted cauliflower on a serving platter and top with candied walnuts and toasted quinoa.

* Per serving · 4 servings · Values may vary.

No additional tips available.