Farmer's Market Bowls
with Roasted Cauliflower & Chile Basil Vinaigrette
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- ¾ cup white quinoa
- 1 head of cauliflower, cut into florets
- 1 red onion, cut into 1-inch wedges
- 2 tbsp rice vinegar
- 1 tsp turbinado sugar
- 2 tsp poppy seeds
- 1 jalapeño, thinly sliced
- 1 clementine, peeled, deseeded, and chopped
- 1 garlic clove, peeled
- ¼ cup peanuts
- 2 oz baby arugula
- ¼ oz fresh basil, leaves picked and torn
- 1 tbsp + 1 tsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 450°F. Add quinoa, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed,12 to 15 minutes.
Add cauliflower, red onion, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until cauliflower is charred and crispy, 23 to 25 minutes.
Add rice vinegar, turbinado sugar, poppy seeds, and a pinch of salt and pepper to a medium bowl and whisk. While whisking, slowly add 2 tsp olive oil, until sugar is dissolved. Add jalapeño and clementine to the bowl and stir. TIP: Use less jalapeño if you prefer less spice.
Grate garlic over the roasted cauliflower and onion and toss to combine. Crush the peanuts into smaller pieces. Divide the quinoa and arugula between bowls and drizzle with vinaigrette. Top with roasted cauliflower and onion, crushed peanuts, and basil leaves. Dig in! TIP: Use the back of a measuring cup to crush the peanuts right inside the bag.