Sesame Roasted Cauliflower
with Quinoa, Kale & Carrot Ginger Dressing
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.
- ¾ cup quinoa
- 6 oz cauliflower florets
- 2 tbsp rice vinegar
- 1 shallot
- 2 carrots
- 1 oz fresh ginger
- 2 tbsp tamari
- 6 oz kale
- ½ cup edamame
- 1 tbsp sesame seeds
- 3 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large skillet
- Baking sheet
- Small saucepan with a lid
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.
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.
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.
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.
Toss the roasted cauliflower with the edamame and just half the sesame seeds on the baking sheet.
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!