from Heaven’s Banquet by Miriam Kasin Hospodar
- 1 large head of cauliflower
- ½ cup flour
- ½ teaspoon salt
- 3 tablespoons ghee
- 1 cup quinoa
- 2 cups water
- ½ teaspoon salt
- A handful of toasted cashews or almonds
- Cut the cauliflower into small florets. Steam until almost tender. Drain well.
- Mix the flour and salt together in a large bowl. Add the cauliflower and toss until thoroughly coated with the flour mixture.
- Melt the ghee in a large skillet over medium heat. Add the cauliflower and immediately stir to coat with the oil.
- Sauté, stirring frequently, until the cauliflower is tender and has a nice browned crust.
- Pour quinoa into a dry (unoiled) saucepan.
- Allow quinoa to dry roast on medium heat until it begins to make small “popping” or “crackling” sounds. Stir a few times, as quinoa burns easily.
- Once popping sounds start, pour in the water, cover and bring to a boil.
- Once at a boil, reduce temperature to low and allow the quinoa to simmer.
- When the water has evaporated/absorbed, and the grains are clear and fluffy, it is done. Approximately 25-30 minutes cook time.
- Serve cauliflower over quinoa and garnish with cashews or almonds.
Quinoa is quick and easy to cook and is absolutely delicious, with a fluffy, almost weightless texture. It is a substitute for white rice or bulgur wheat.
Add dried herbs such as basil, thyme, or sage to the flour and salt.
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