Mediterranean Cauliflower Recipe

Preparation Steps

1. 1

   Prepare the Quinoa

   Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.

2. 2

   Roast the Vegetables

   Preheat the oven to 400°F (200°C). Chop the cauliflower into florets and halved the Brussels sprouts. Dice the sweet potato and mushrooms. Toss all the vegetables with olive oil, salt, pepper, cumin, and paprika. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

3. 3

   Caramelize the Onion

   Slice the onion thinly. In a skillet, heat a tablespoon of olive oil over medium heat. Add the onion and cook, stirring occasionally, for about 15 minutes until caramelized and golden brown.

4. 4

   Prepare the Tahini Sauce

   In a bowl, mix tahini with a little water to thin it out, adding salt and pepper to taste. Adjust consistency with more water if necessary.

5. 5

   Combine the Ingredients

   In a large bowl, combine the quinoa, roasted vegetables, caramelized onion, drained chickpeas, and dried cranberries. Drizzle with tahini sauce and toss gently to combine.

6. 6

   Serve

   Serve warm, garnished with sesame seeds and any additional tahini sauce.