Vegetarian mains
Cauliflower quinoa with spiced almonds
This is a vibrant dish with saffron-tinged cauliflower and juicy clementines. The spiced almonds really lift the dish but be careful when toasting the spices; burning them will give a bitter flavour. Slicing the cauliflower means it only needs a small amount of liquid to cook. Cut through the centre of the floret stalks, so the sliced pieces hold together.
Ingredients
- 1 tsp bouillon powder
- 125g tricolore quinoa (or any quinoa)
- 1 pinch saffron
- 1 cauliflower
- 1 carrot
- 3 clementines
- 20g flaked almonds
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground cinnamon
- salt
- oil for frying e.g. sunflower or light olive
- 2 tbsp cider vinegar
- 1 tsp light brown sugar
- 40g sultanas
- olive oil
- 15g parsley
- 50g watercress
Method
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Step 1
Boil a kettle. Tip the bouillon powder into a measuring jug. Stir in 500ml boiled water.
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Step 2
Rinse the quinoa in a sieve. Transfer to a saucepan and pour in 350ml of the stock. Simmer for 12 mins. Once done, cover and keep to one side until needed.
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Step 3
Meanwhile, add the saffron to the remaining stock in the jug and set aside to infuse.
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Step 4
Break the cauliflower into florets then slice into smaller pieces. Peel the carrot into long strips. Peel and thinly slice 2 of the clementines.
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Step 5
Heat a frying pan and toast the almonds on a low-medium heat, until lightly golden. Add the cumin, coriander and cinnamon. Dry-fry for 1-2 mins, just until everything smells fragrant. Transfer them to a plate.
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Step 6
Put the frying pan back on the heat. Add the remaining 150ml stock, the cauliflower and a pinch of salt. Simmer for 5 mins, stirring often, until the cauliflower is just tender and almost all the stock has evaporated.
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Step 7
When the pan is nearly dry, add 1 tbsp oil. Fry for 3 mins, until the cauliflower lightly colours at the edges. Add the carrot and cook until starting to wilt; approx. 1-2 mins. Turn off the heat.
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Step 8
Stir in the cider vinegar, sugar, sultanas, 1 tbsp olive oil and the juice from the third clementine. Season well.
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Step 9
Finely chop the parsley, including any stalks if they're not too thick. Fluff the quinoa up with a fork.
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Step 10
To the cauliflower, add the quinoa, clementine slices, parsley and watercress. Gently mix.
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Step 11
Divide between 2 plates and scatter over the spiced almonds.