White Beans, Quinoa, and Cauliflower with a Caper Raisin Sauce

1/2 cup quinoa
1 cup water
3 TBSP, and 1/4 cup olive oil
Salt and Black Pepper
1 head cauliflower with leaves removed and sliced into 4-6 2 two inch thick slabs
1 15oz can white beans, drained
1 1/3 cup sherry vinegar (or white wine)
1/3 cup golden raisins
1/4 cup capers
2 tsp sugar
1/4 cup parsley leaves chopped
2 cups arugula

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Pre heat oven to 400

Prep all vegetables and herbs

Combine water and quinoa in a small pot, cover and bring to a boil. Then turn to low heat and cook for 20 minutes

Spread 3 TBSP oil on sheet tray and place cauliflower slabs on oil. Sprinkle both sides with salt and cook in oven for 20 minutes, turning over once half way through, until turning brown and very soft

Combine vinegar, raisins, capers, sugar and pinch salt in a small pot and simmer. Transfer to a bowl and let cool for 5 minutes

Add 1/4 cup oil, parsley and white beans – salt to taste

Plate with arugula under the quinoa with cauliflower on top then cover all with caper raisin bean sauce

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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