cauliflower + brussel sprouts over quinoa

Not only are roasted vegetables extremely easy, but they are deeply complex in flavor and texture. Don’t be afraid to let your cauliflower and brussels sprouts become a bit chard on the outside. These are tough veggies, so their rich flavor and crunch will remain even if the outer layer is slightly burnt.

 

serves 3-4

1 head of cauliflower, roughly chopped with leaves and stems removed.

2 doz Brussels sprouts, halved

2-3 garlic cloves, roughly chopped

3 Tbl olive oil

1 tsp cayenne pepper

salt + pepper, to taste

 

quinoa

3 c water

1 ½ c quinoa

sprinkle of salt

 

Preheat oven to 425º.

In a heavy bottom pot, pour in your water and quinoa, and heat on high. Bring to a boil, sprinkle with salt, and then decrease to a simmer and leave for 20-25 minutes.

Toss you cauliflower and Brussels sprouts with the olive oil. Add in your chopped garlic and s+p. Lay on a baking sheet lined with parchment paper or directly on a stoneware sheet. Sprinkle with cayenne pepper. 

Roast in the oven for 20 minutes or until chard and tender.

Serve vegetables atop the quinoa. Leftovers should be packed in a sealable container and refrigerated.