Pistachio and Date Quinoa with Roasted Cauliflower

I have to admit, while cauliflowers may not be in season right now, I am still loving them and buying them quite frequently. I do try to eat seasonally as often as possible (bring me ALL the summer strawberries) but sometimes when a craving kicks in, you cannot ignore it. And surely there are worse cravings to give into?

Pistachio and Date Quinoa with Roasted Cauliflower

You’ll be familiar with my love for roasted cauliflower by now, given my recipes such as Tamari Roasted Cauliflower and Pear Salad and the Cauliflower Crisps, but I cannot get enough. Here I simply roasted the florets with olive oil, salt and pepper. But something magical happens in the oven and they have so much flavour especially when teamed with my Creamy Avocado Dressing, which is in one word: refreshing (real-life quote). Avocado, some yoghurt, lemon juice, apple cider vinegar for tang and fresh mint and coriander for the herby factor.

Pistachio and Date Quinoa with Roasted Cauliflower

That’s not to forget about the base of this bowlful of goodness: cinnamon spiced quinoa with gooey dates and crunchy pistachios. It was love at first bite when I combined these together: the savoury saltiness from the green pistachios and the sweet caramel-like goodness from the dates. I found the most amazing pistachio company at the Allergy Freefrom show the other week and was fortunate enough to come home with a mini pack of their roasted and salted nuts. I love how Borna Foods pistachios come in their shells, to make eating the nuts even more satisfying. Are you a pistachio lover? They also had some wonderful flavour combinations to sample like cacao and coconut, lemon matcha and 5 spice. Mmm… whatever pistachios you use, just make sure they’re good quality and crunchy.

Pistachio and Date Quinoa with Roasted Cauliflower

I’ve kept the seasoning and other components in my Pistachio and Date Quinoa with Roasted Cauliflower fairly simple to allow the star ingredients to shine: lemon juice and lots of fresh herbs. Season as you go along, I do like a lot of cracked black pepper in mine!

Pistachio and Date Quinoa with Roasted Cauliflower
Serves 2

Ingredients:
120g quinoa
1 tsp cinnamon
½ small cauliflower, cut in florets
Olive oil
Salt and black pepper
8 medjool (or similar dates), chopped
30g pistachios, de-shelled and chopped
2 carrots, in ribbons
6 sprigs each: fresh mint, fresh coriander, chopped
1 tbsp lemon juice
1 tbsp apple cider vinegar
Creamy Avocado Dressing:
3 tbsp unsweetened yoghurt e.g. coconut or soya
1 ripe avocado
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 sprigs each: fresh mint, fresh coriander

Method:

1. Preheat the oven to 170Fan/190*C and line a tray with baking parchment. Toss the cauliflower florets in olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes until golden brown and turning crisp.

2. Meanwhile, cook the quinoa according to packet instructions, adding the cinnamon for the final 2 minutes of cooking. Leave to one side and fluff with a fork after 10 minutes.

3. To a mixing bowl, add the chopped dates, pistachios, carrot ribbons, fresh chopped herbs, quinoa, lemon juice and apple cider vinegar and toss to mix well.

4. To prepare the Creamy Avocado Dressing, place all the ingredients in a small upright blender and whizz until smooth, adding 1 tbsp water at a time to reach the desire consistency. Season with salt and black pepper.

5. To serve, divide the quinoa between two plates, top with the roasted cauliflower and drizzle over the dressing. Best eaten straight away or leftovers will keep in an airtight container for 2 days, though keep the dressing separate.

Pistachio and Date Quinoa with Roasted Cauliflower

I’d love to hear what you think of my Pistachio and Date Quinoa with Roasted Cauliflower. Please do let me know by leaving a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.