1400 700 vegan tb12 sesamecauliflower hero 7

Sesame Roasted Cauliflower

with Quinoa, Kale & Carrot Ginger Dressing

dinner

In this recipe, vibrant, flavorful carrot ginger dressing is drizzled over oven roasted vegetables and fluffy quinoa. Hearty kale adds lots of necessary nutrients, including all of your daily needs for vitamins A, K and C! This dressing is one you can make again and again, and it’s great on everything from salad greens to roasted tofu.

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SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
520
FAT
10g
CARBOHYDRATES
85g
PROTEIN
23g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 6 oz cauliflower florets
  3. 2 tbsp rice vinegar
  4. 1 shallot
  5. 2 carrots
  6. 1 oz fresh ginger
  7. 2 tbsp tamari
  8. 6 oz kale
  9. ½ cup edamame
  10. 1 tbsp sesame seeds
  11. 3 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large skillet
  • Blender
  • Baking sheet
  • Small saucepan with a lid

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 12 to 15 minutes.

2
Roast the cauliflower

Place the cauliflower florets on a baking sheet and toss with 2 tsp of vegetable oil and a pinch of salt and pepper. Roast until browned in places and tender, about 15 to 18 minutes.

3
Blend the carrot ginger dressing

Peel and roughly chop the shallot, carrot, and ginger. Add the chopped shallot, carrot, and ginger to a blender. Add the rice vinegar, tamari, 2 tbsp vegetable oil and ¼ cup water. Blend on high until smooth. Taste and season the carrot ginger dressing with salt.

4
Cook the kale

Destem the kale and roughly chop the leaves. Place a large skillet to medium-high heat with 1 tsp vegetable oil. Once hot, add the kale and cook until bright green and just wilted, about 3 to 4 minutes.

5
Toss the vegetables

Toss the roasted cauliflower with the edamame and just half the sesame seeds on the baking sheet.

6
Serve

Divide the cooked quinoa and kale between large plates or bowls. Top with sesame roasted cauliflower and edamame and drizzle with carrot ginger dressing. Sprinkle with remaining sesame seeds. Enjoy!