Roasted Cauliflower Hash Recipe
with quinoa, celery root, butternut squash, red kuri squash, and carnival cauliflower purée
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Ingredients
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Main Ingredients
Method
Preparation Steps
Roasting the Vegetables
Preheat your oven to 425°F (220°C). On a baking sheet, toss the cauliflower, celery root, butternut squash, and red kuri squash with olive oil, salt, and black pepper. Spread them out in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.
Cooking the Quinoa
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes.
Combining Ingredients
In a large bowl, combine the roasted vegetables with the cooked quinoa. Stir in fresh parsley and adjust seasoning with additional salt and pepper if needed.
Serving
Serve warm as a hearty side or main dish. Enjoy your roasted cauliflower hash!