Toward the end of the Farmer’s Market season I always expect to see one of my favorites – colorful cauliflower (orange and purple). On a farmer’s market “field trip” in October, Nacho and I spotted the orange ones. He hadn’t tasted one yet, and the farmer offered him a taste – he liked it! These varieties seem to be more tender and mild. I purchased several because they keep well and made my  colorful cauliflower quinoa recipe.
Roasted Cauliflower Lemon Thyme Quinoa is a perfect side dish or vegan entrée for this time of year.
For our (mostly vegetarian/ vegan) family, Thanksgiving is all about the sides. For our local friends, this week I purchased several orange cauliflower at Suttill’s Gardens just off Ash Street (they are open until the day before Thanksgiving) in Springfield. Suttill”s will be at the Holiday Farmer’s Market this Saturday and will have these cauliflower available.
I hope you pick up a couple colorful cauliflower to store and enjoy in the coming weeks. Happy weekend, Dana
| Roasted Cauliflower, Lemon and Thyme Quinoa |
- 1 large head cauliflower, cut into flowerets
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 cup quinoa (for this recipe I used the tricolor quinoa)
- 2 cups water
- 1/8 cup lemon juice
- 1/8 olive oil
- 1 lemon sliced thinly
- 5 sprigs fresh thyme
- Preheat oven to 350 degrees
- In a bowl, drizzle cauliflower flowerets with 1 tablespoon olive oil and
- sprinkle with kosher salt and pepper to taste
- Place coated cauliflower flowerets on a baking sheet and roast in oven for 30 minutes, turning cauliflower half way through roasting process (roasting time will vary depending on thickness of cauliflower flowerets – check for desired tenderness with a fork)
- Add 5 sprigs of thyme and slices of lemon to roasting pan and roast with cauliflower an additional 5-10 minutes
- Wash quinoa in cold water and drain
- Boil 2 cups water, add washed quinoa to boiling water
- Turn down to a simmer and cover pan (cook quinoa for 15 – 20 minutes, until water is absorbed)
- While quinoa is cooking, whisk 1/8 cup lemon juice and 1/8 olive oil together, add salt and ground pepper to taste
- Place cooked quinoa in a bowl
- Add dressing (lemon juice and olive oil) to quinoa
- Add in roasted cauliflower, lemons and thyme to quinoa mixture and combine well
- Serve at room temperature
- Store remaining Roasted Cauliflower Quinoa in the refrigerator
Love this recipe! Will be linking back to this in my upcoming post 🙂
Thank you so much Marla =) That’s fantastic!