Ingredients
4–6 servings
For the Onion Puree:
Step 1
In a medium saucepan, heat the oil over medium-low heat. Add the onions and cook, stirring often, until they are completely soft but have not taken on any color, 15 to 20 minutes. A bit of water helps here. Add the vinegar and cook for 5 more minutes. Season with salt and pepper. Transfer to a blender and process until satiny-smooth. The puree can be cooled, covered, and stored in the refrigerator for up to 2 days.
For the Cauliflower with Quinoa, Prunes & Peanuts:
Step 2
Preheat the oven to 400°F.
Step 3
In a small saucepan, heat 1 table-spoon of the oil over medium-low heat. Add the onion, shallot, and garlic and cook, stirring often, until the onion is softened, about 5 minutes. Add the quinoa and toast, stirring constantly, for about a minute.
Step 4
Increase the heat to high, add 1 cup of the broth and the thyme, season with salt and pepper, and bring to a simmer. Cook, covered, until almost all the liquid has been absorbed, about 15 minutes. Remove from the heat and let stand for 5 minutes. Discard the thyme sprig.
Step 5
cauli的修剪flower so that the head sits flat on a cutting board. Cut down through the center of the head, making 4 thick slices. Most of the slices will still have a bit of stem still attached and that's good.
Step 6
Heat 2 tablespoons of the olive oil over medium-high heat in the largest skillet you have. Working in batches, brown the cauliflower slices on both sides, about 3 minutes per side. Transfer to a baking pan.
Step 7
Season the cauliflower with salt and pepper, transfer to the oven, and roast until tender, about 15 minutes.
Step 8
Meanwhile, add the prunes, chopped peanuts, and onion puree to the quinoa and gently heat through, stirring. Add the remaining 1 cup broth to moisten the quinoa, then stir in the butter and chopped cilantro. Season with salt and pepper.
Step 9
Lay the cauliflower slices on plates and spoon the quinoa on top. Sprinkle with crushed peanuts, chives and cilantro leaves.
How would you rate Cauliflower With Quinoa, Prunes, and Peanuts?
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Reviews (11)
Back to TopI have made this recipe many times. It can be served exactly as written as a vegetarian main, or cut up the cauliflower and roast and mix it in the quinoa blend as a hearty side, which is how I use it. Great layering of flavors.
rsullivan3
Indiana
1/25/2019
I make this dish quite often. However, after some experimentation I now skip the onion puree. You just do not need it. If you want the additional onion flavor, just saute some. That is much easier and works just as well. Better yet, saute a sweet onion.
twocat74
Connecticut
7/3/2018
Sorry, not a review, but cauliflower was $8 a head in Canada: http://nyti.ms/1nnqH1Z It was $7 in Brooklyn, but has since gone down to $2.50. Recipe looks great — I will definitely try it for my vegetarian daughter.
pnickeson
Brooklyn, NY
3/17/2016
1 cup quinoa, same broth quantity. Roasted the cauliflower in 450 oven as other reviewer. Used chopped almonds instead of peanuts (that's what was in my pantry). Did the onion purée with small onion... White wine vinegar, worked. Would make it again for veggie vegan dinner.
n2dzine2
3/17/2016
Great recipe. I didn't use the shallot because of a reviewer's comments about the too strong onion flavor since shallots can be very strong but instead doubled the red onion. The onion puree was worth it all by itself which I cooked covered with a bit of water. Extra prunes too for the sweetness as another reviewer suggested. Also if you use stock instead of water it might get a bit salty. I quartered the cauliflower instead of slices so it held together better but slices would have browned more easily. I don't understand the reviewer in Canada who said cauliflower was abnormally expensive- I lived there a couple of years and thought everything was expensive...especially beer, but not necessarily cauliflower.
robrosnbrg
Manhattan, KS
3/16/2016
I made this as written and I felt that while it was okay the onion taste overwhelmed everything else. I could not even taste the peanuts or prunes. I am not sure if there is any substitution or fix that would change this. Maybe I would skip the onion pure and just make more quinoa with shallots and onions. Other note- the taste stayed with me for 24 hours, I was afraid to talk to anyone!
slhughes2
Santa Barbara
3/11/2016
HappieFoodie,但很多我不了解加拿大of people in the United States can "afford to buy cauliflower" for a few dollars. What kind of comment is that? It's not even a review...but then, neither is this. I do think the recipe looks interesting though and plan to give it a try since I'm vegetarian and, after all, I can afford it. ;-)
blondoverblue
Sacramento, CA
3/10/2016
This Recipe was so confusing! It doesn't make any sense. The two onion references were not easy to follow and the idea of "toasting" the quinoa just didn't work. Not to mention the idea of creating a silken puree and then mix it into the quinoa? I think the recipe wasn't transcribed correctly from the chef. having said that, overall this was amazing. I think I could do it better now that I know all the ingredients. One note: make sure your cauliflower is super fresh because if it is a little dry, you won't get steaks but bits and pieces. The prunes were like a secret weapon but I think next time I might try dates to keep the sweet side a little strong. I would recommend this recipe but try it on your own first before serving it for a dinner party. P.S. I think more than the puree can be made ahead. Oh and I would highly suggest a cast iron skillet for the browning of the steaks - if not available - use coconut oil instead of olive oil for browning.
murph1277
Los Angeles
3/10/2016
Who on earth can afford to buy cauliflower?
HappieFoodie
Canada
3/9/2016
Beware the ingredients - onions are listed twice but in reverse order to the directions! Don't mistakenly use the wrong pile of onions for the puree.
ncr100
1/26/2016
Made this as an accompaniment to a rack of pork for New Year's Eve but this would be excellent as an entree as was intended. Everyone loved it. The quinoa mix can be made earlier in the day. The only change I made was to skip sautéing the cauliflower. I sprayed the slices with olive oil and they went straight into the oven at 450 degrees for 20 minutes. They came out caramelized and perfectly done.
Anonymous
Napa, CA
1/1/2016
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