Sesame Roasted Cauliflower

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!