Quinoa Cauliflower and Collard Greens.

By blum099

Ingredients

• Roasted Cauliflower:
• 1/2 cup quinoa
• 1 cup water
• 1/4 tsp salt
• 1/2 tsp sesame oil
• 1/2 tsp sriracha
• 1/2 head of large cauliflower or 1 small cauliflower, chopped into small florets
• 1 tsp sesame oil
• 1 tsp oil
• 1 + tsp Sriracha to taste
• 1/4 tsp ginger powder
• Collard Greens:
• 4-5 large leaves of collard greens, tough ribs removed and chopped chiffonade
• 1/2 teaspoon oil
• a generous pinch of salt and garlic powder
• 2 Tablespoons water
• Almond Sriracha Sauce:
• 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
• 2 tsp ginger minced
• 1/4 tsp garlic powder
• 1-2 tsp Sriracha to taste
• 1 tsp apple cider vinegar
• 2 tsp maple syrup
• 2 tsp extra virgin olive oil
• 1/2 tsp sesame oil
• 3 Tablespoons coconut milk (I used So delicious Lite culinary coconut milk)
• a generous pinch of salt

Details

Adapted from veganricha.com

Preparation

Step 1

Method:
Quinoa:
Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.

Roasted Cauliflower:
In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F for 20-25 minutes.

Collard Greens:
While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.

Almond Sriracha Sauce:
Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.

Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.