Pic of Cauliflower quinoa with spiced almonds

Cauliflower quinoa with spiced almonds

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Vegetarian mains

Cauliflower quinoa with spiced almonds

Serves 2 30 min
This is a vibrant dish with saffron-tinged cauliflower and juicy clementines. The spiced almonds really lift the dish but be careful when toasting the spices; burning them will give a bitter flavour. Slicing the cauliflower means it only needs a small amount of liquid to cook. Cut through the centre of the floret stalks, so the sliced pieces hold together.

Ingredients

  • 1 tsp bouillon powder
  • 125g tricolore quinoa (or any quinoa)
  • 1 pinch saffron
  • 1 cauliflower
  • 1 carrot
  • 3 clementines
  • 20g flaked almonds
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • salt
  • oil for frying e.g. sunflower or light olive
  • 2 tbsp cider vinegar
  • 1 tsp light brown sugar
  • 40g sultanas
  • olive oil
  • 15g parsley
  • 50g watercress

Method

Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Boil a kettle. Tip the bouillon powder into a measuring jug. Stir in 500ml boiled water.
  • Step 2

    Rinse the quinoa in a sieve. Transfer to a saucepan and pour in 350ml of the stock. Simmer for 12 mins. Once done, cover and keep to one side until needed.
  • Step 3

    Meanwhile, add the saffron to the remaining stock in the jug and set aside to infuse.
  • Step 4

    Break the cauliflower into florets then slice into smaller pieces. Peel the carrot into long strips. Peel and thinly slice 2 of the clementines.
  • Step 5

    Heat a frying pan and toast the almonds on a low-medium heat, until lightly golden. Add the cumin, coriander and cinnamon. Dry-fry for 1-2 mins, just until everything smells fragrant. Transfer them to a plate.
  • Step 6

    Put the frying pan back on the heat. Add the remaining 150ml stock, the cauliflower and a pinch of salt. Simmer for 5 mins, stirring often, until the cauliflower is just tender and almost all the stock has evaporated.
  • Step 7

    When the pan is nearly dry, add 1 tbsp oil. Fry for 3 mins, until the cauliflower lightly colours at the edges. Add the carrot and cook until starting to wilt; approx. 1-2 mins. Turn off the heat.
  • Step 8

    Stir in the cider vinegar, sugar, sultanas, 1 tbsp olive oil and the juice from the third clementine. Season well.
  • Step 9

    Finely chop the parsley, including any stalks if they're not too thick. Fluff the quinoa up with a fork.
  • Step 10

    To the cauliflower, add the quinoa, clementine slices, parsley and watercress. Gently mix.
  • Step 11

    Divide between 2 plates and scatter over the spiced almonds.

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