Sweet Chili Cauliflower Recipe
sweet chili glaze, quinoa, muhammara, dry cherries, hazelnuts, lemon honey dressing, pecorino (GF, V)
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Ingredients
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Sweet Chili Glaze
Quinoa
Muhammara
Toppings
Method
Sweet Chili Glaze
Prepare the Sweet Chili Glaze
In a small saucepan, combine the sweet chili sauce, soy sauce, and rice vinegar. Heat over medium heat, stirring frequently until the mixture is well combined and slightly thickened, about 5 minutes. Set aside.
Quinoa
Cook the Quinoa
In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Muhammara
Make the Muhammara
In a food processor, add roasted red peppers, walnuts, garlic, olive oil, pomegranate molasses, cumin, and salt. Blend until smooth. Adjust seasoning if necessary and set aside.
Assemble the Dish
Combine and Serve
In a large bowl, mix cooked quinoa with the sweet chili glaze until well combined. Serve the quinoa topped with a generous dollop of muhammara, dried cherries, and chopped hazelnuts. Drizzle with lemon juice and honey, then finish with grated pecorino cheese on top.