Welcome!

Thanks for visiting Vegetarianized.com! I am a recent culinary school grad and New Jersey transplant now living in Napa Valley, California with my two kitties, Elmers and Pepe (aka Bubbyman). My passion is growing and preserving food so I'm into seasonal eating (well, if I'm honest, I'm also pretty passionate about red wine and bubbles!). I was a vegetarian for 11 years and a pescatarian for 2. Now following 2 years of HEAVY meat-eating in culinary school, I 'vegetarianize,' which to me means making a few dinners per week meatless, and always trying to focus on seasonality. I hope you'll explore the site and try my recipes...if you do, please leave a comment on its recipe page - I'd love to hear from you!

Best Kitchen Adventures, Adrienne

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In-season cauliflower, protein-packed quinoa, herbs, and ready in 40 minutes start to finish...YES! A great room temp or cold lunch or dinner side dish, this is a go-to for sure. Note the great nutrition too - win all around! Oh, yeah, and it's vegan and gluten-free...super health bonus points!
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Cauliflower growing at a local restaurant in St. Helena, Farmstead, which is the uber farm to table spot!
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Zinfandel vines and wild mustard - that's the haps in Napa Valley in winter.

Quinoa Cauliflower Salad with Rosemary Oil

February 2, 2016

30 min or less active, 60 min or less total, appetizer, fall, gluten-free, side, vegan, winter

In-season cauliflower, protein-packed quinoa, herbs, and ready in 40 minutes start to finish...YES! A great room temp or cold lunch or dinner side dish, this is a go-to for sure. Note the great nutrition too - win all around! Oh, yeah, and it's vegan and gluten-free...super health bonus points!


Information

Servings: 10
Time: About 25 minutes active; 40 minutes total
Price: About $13.50 total; $1.35 per serving
Nutrition (per serving):
Calories: 191
Protein: 4.8g
Fat: 12g
Saturated fat: 1.6g
Carbohydrates: 18.1g
Fiber: 4.2g
Sodium: 225mg
Cholesterol: 0mg
High In: Vitamins C and K, Folate, Manganese
Good Source: Vitamins E and B6, Fiber, Protein, Magnesium, Potassium
Low In: Cholesterol

Ingredients

  • 2 heads cauliflower, leaves in tact
  • 2 cups vegetable stock
  • 1 cup quinoa
  • 1/2 cup EVOO
  • 2 Tbsp chopped rosemary leaves
  • 1/2 cup chopped parsley
  • Juice of 1/2 lemon

Preparation

  1. Heat a large pot of salted water to a boil. Plunge the whole head of cauliflower, one at a time, into the water for 3 minutes. Remove with tongs and place into an ice water bath.
  2. Repeat with the second head. When cooled, chop coarsely with leaves and set aside.
  3. Meanwhile, bring stock to a boil over medium-high heat. Whisk in the quinoa, turn down to medium-low, cover and cook 20 minutes. If there is liquid left over, drain in a colander. Set aside to cool.
  4. In a blender or food processor, process EVOO and rosemary leaves.
  5. To assemble, mix chopped cauliflower, quinoa, rosemary oil, parsley and lemon juice in a large bowl. Adjust salt and other seasonings, as needed. Serve cold or at room temperature.

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