Recipe: Roasted cauliflower with garlic-anchovy butter and quinoa
What's not to love about cauliflower? High in fiber, it contains tremendous nutritional density between those stalks. And pairing it with the every-essential-amino-acid quinoa ... heck, you may just outlive those Norwegians on the Dannon commercials!
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Yield: 3-4 servings
- 1 head (1 pound) cauliflower, rinsed, cored, cut into 2-inch pieces
- 2 tablespoons olive oil
- 3/4 cup dry quinoa
- 2 tablespoons unsalted butter*
- 2 teaspoons minced garlic
- 1 tablespoon minced anchovy or anchovy paste
- 1 tablespoon chopped parsley
*Olive oil may be substituted, if desired.
1. Preheat oven to 400?.
2. In a bowl, toss cauliflower with the olive oil to coat. Lightly season with kosher salt and fresh ground black pepper. Distribute evenly on a baking sheet, and roast for 15 minutes. Remove, turn cauliflower pieces over, and continue cooking an additional 10-20 minutes or until the cauliflower is just tender and lightly browned.
3. While the cauliflower is roasting, cook quinoa according to package directions. In a large sauté pan, melt butter. Add garlic and anchovy and sauté over low heat 2 minutes or until garlic is fragrant but not browned. Toss cauliflower in anchovy butter and parsley. Serve over quinoa.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 25, 2010.