Tandoori Cauliflower
with roasted cashew and carrot quinoa with cilantro mint sour cream
Informations supplémentaires
35 min.
|
451 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water with the broth cube to a boil. Cut the cauliflower into small pieces. Grate the carrot. Chop the herbs. Zest the lime. Thinly slice the shallot. Roughly chop the nuts.
2. Cook the quinoa
Pour in the quinoa in the pot of water and cook 12-15 minutes until tender. Drain then mix with the carrot, a drizzle of oil, salt and pepper to taste.
3. Pickle the shallot
Place the shallot in a bowl. Add 1/2 cup of water, ¼ cup of wine or cider vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the shallot and let marinate. In another bowl, combine the sour cream with the herbs to taste, zest and juice of half a lime and 1-2 tbsp. of water.
4. Roast the nuts
Heat a skillet over medium high heat. Roast the nuts 3-4 minutes until lightly browned. Remove from the pan and add them to the cooked quinoa.
5. Cook the cauliflower
Mix the cauliflower with the Tandoori spices, to taste, a drizzle of oil, salt and pepper. Add a drizzle of oil to the pan over medium heat. Cook the cauliflower 8-10 minutes until tender.
6. Plate your dish
Serve the cauliflower on the quinoa and garnish with the sour cream, pickled shallot and remaining herbs. Bon appétit!
1unitCauliflower
8gTandoori Spices
1unitFresh Mint and Cilantro
86mlSour Cream
1unitLime
1unitShallot
180gMixed Quinoa
1unitVegetable Broth Cube(s)
1unitCarrot(s)
30gCashews
What you need
pan, pots, strainer, tongs, bowls
451 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
14g
22%
cholesterol
7mg
2%
fiber
11g
44%
protein
19g
saturated
4g
20%
sodium
128mg
5%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg