Sticky Smoky Cauliflower with Quinoa & Pea Salad and Green Goddess Dressing

Introduction:

If you’re looking for a vibrant, wholesome, and nutritious meal that bursts with flavor, look no further than this Sticky Smoky Cauliflower with Quinoa & Pea Salad topped with a luscious Green Goddess Dressing. This dish offers the perfect balance of roasted, smoky cauliflower, zesty quinoa-pea salad, and a creamy herb dressing that’s packed with good fats and fresh greens. Not only is this meal vegan and gluten-free, but it’s also loaded with cruciferous vegetables, which are known for their skin-nourishing and detoxifying properties.

This recipe is designed to not only fill you up but also leave you glowing from the inside out. It’s part of a four-week meal plan aimed at promoting healthy skin through nutritious, delicious meals. Let’s dive into this mouth-watering, plant-powered dish that will brighten your plate and your day!

Ingredients:

For the Green Goddess Dressing:

• 1/2 avocado
• A handful of fresh coriander
• A handful of fresh basil
• The green part of 2 spring onions
• Juice of 1/2 lemon
• 3 tbsp extra virgin olive oil
• Salt & pepper to taste
• A dash of water to blend (for desired consistency)

For the Sticky Smoky Cauliflower:

• 1/2 head of cauliflower, cut into thick slices

For the Marinade:

• 1 tbsp honey or maple syrup (for a vegan option)
• 2 tbsp olive oil
• 1 tsp sweet smoked paprika
• 1 tsp garlic granules
• 2 tsp chili flakes (adjust to your heat preference)
• Salt & pepper, to taste

For the Quinoa & Pea Salad:

• 120g cooked quinoa
• 100g cooked peas
• White part of the 2 spring onions (used in the dressing), finely chopped
• A small bunch of parsley, finely chopped
• A drizzle of olive oil
• A squeeze of lemon juice
• Salt & pepper, to taste

Preparation:

Step 1: Prepare the Cauliflower

• Preheat your oven to 200°C (390°F).
• Cut the cauliflower into thick slices, ensuring they stay intact for roasting.

Step 2: Make the Marinade

• In a small bowl, mix together the honey (or maple syrup for a vegan option), olive oil, sweet smoked paprika, garlic granules, chili flakes, salt, and pepper.
• Brush the marinade generously over the cauliflower slices, ensuring they are fully coated for that sticky, smoky flavor.

Step 3: Roast the Cauliflower

• Place the cauliflower slices on a lined baking tray.
• Roast in the preheated oven for 30-35 minutes, turning once halfway through. The cauliflower should be golden and slightly charred around the edges, giving it a deep, smoky flavor.

Step 4: Prepare the Green Goddess Dressing

• While the cauliflower is roasting, prepare the Green Goddess Dressing.
• In a blender, combine the avocado, coriander, basil, green part of the spring onions, lemon juice, olive oil, salt, pepper, and a small dash of water.
• Blend until smooth and creamy, adjusting the consistency with water as needed. You want the dressing to be thick but pourable.

Step 5: Prepare the Quinoa & Pea Salad

• In a large bowl, combine the cooked quinoa, peas, finely chopped white part of the spring onions, parsley, olive oil, lemon juice, salt, and pepper.
• Toss everything together until well combined. This salad adds freshness and texture to the dish.

Step 6: Assemble the Dish

• To serve, divide the quinoa and pea salad into bowls.
• Place the roasted cauliflower slices on top.
• Drizzle generously with the Green Goddess Dressing.
• Serve immediately and enjoy your nutrient-packed meal!

Cooking Notes:

• Roasting Tip: Ensure the cauliflower slices are not overcrowded on the baking tray. Overcrowding traps moisture and prevents them from getting that perfect char and caramelization.
• Adjust the Heat: If you’re sensitive to spice, reduce the chili flakes in the marinade. Alternatively, if you love heat, feel free to add more chili!
• Consistency of Dressing: You can make the Green Goddess Dressing thicker by adding less water, making it perfect as a dip or thinner for drizzling.

Serving Suggestions:

This recipe serves 1 person as a main meal. It’s a wholesome dish on its own, but you can elevate it by serving with:

• A side of crunchy kale chips or roasted sweet potatoes for more variety.
• Fresh pita bread or gluten-free wraps to make a more substantial meal.
• A sprinkle of toasted seeds (like pumpkin or sunflower) on top for added crunch.

Tips:

• Meal Prep: This dish is great for meal prepping. Roast a whole cauliflower, make extra salad, and keep the dressing in the fridge. They’ll last for up to three days.
• Versatile Dressing: The Green Goddess Dressing is versatile and can be used in other dishes like grain bowls, as a dip for veggies, or a topping for baked potatoes.
• Add Extra Protein: Boost the protein content by adding grilled tofu, tempeh, or chickpeas for a heartier meal.

Prep Time:

• 15 minutes

Cooking Time:

• 30-35 minutes

Total Time:

• 45-50 minutes

Nutritional Information (Per Serving):

• Calories: 420 kcal
• Protein: 10g
• Carbohydrates: 35g
• Fat: 28g
• Sodium: 520mg
• Fiber: 12g
• Sugar: 8g

Conclusion:

This Sticky Smoky Cauliflower with Quinoa & Pea Salad topped with Green Goddess Dressing is not just a meal—it’s an experience of flavors and textures that come together harmoniously. The smoky-sweet roasted cauliflower pairs beautifully with the zesty quinoa-pea salad, while the creamy herb dressing ties everything together with a punch of freshness. It’s a perfect dish for anyone who wants to nourish their body while enjoying a satisfying and vibrant meal. Best of all, this dish is vegan, gluten-free, and perfect for those looking to boost their intake of cruciferous vegetables and wholesome plant-based ingredients.

Sticky Smoky Cauliflower with Quinoa & Pea Salad and Green Goddess Dressing

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• Author: Imili Johnson
• Total Time: 45-50 minutes

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Ingredients

Scale 1x2x3x

For the Green Goddess Dressing:

• 1/2 avocado
• A handful of fresh coriander
• A handful of fresh basil
• The green part of 2 spring onions
• Juice of 1/2 lemon
• 3 tbsp extra virgin olive oil
• Salt & pepper to taste
• A dash of water to blend (for desired consistency)

For the Sticky Smoky Cauliflower:

• 1/2 head of cauliflower, cut into thick slices

For the Marinade:

• 1 tbsp honey or maple syrup (for a vegan option)
• 2 tbsp olive oil
• 1 tsp sweet smoked paprika
• 1 tsp garlic granules
• 2 tsp chili flakes (adjust to your heat preference)
• Salt & pepper, to taste

For the Quinoa & Pea Salad:

• 120g cooked quinoa
• 100g cooked peas
• White part of the 2 spring onions (used in the dressing), finely chopped
• A small bunch of parsley, finely chopped
• A drizzle of olive oil
• A squeeze of lemon juice
• Salt & pepper, to taste

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Instructions

Step 1: Prepare the Cauliflower

• Preheat your oven to 200°C (390°F).
• Cut the cauliflower into thick slices, ensuring they stay intact for roasting.

Step 2: Make the Marinade

• In a small bowl, mix together the honey (or maple syrup for a vegan option), olive oil, sweet smoked paprika, garlic granules, chili flakes, salt, and pepper.
• Brush the marinade generously over the cauliflower slices, ensuring they are fully coated for that sticky, smoky flavor.

Step 3: Roast the Cauliflower

• Place the cauliflower slices on a lined baking tray.
• Roast in the preheated oven for 30-35 minutes, turning once halfway through. The cauliflower should be golden and slightly charred around the edges, giving it a deep, smoky flavor.

Step 4: Prepare the Green Goddess Dressing

• While the cauliflower is roasting, prepare the Green Goddess Dressing.
• In a blender, combine the avocado, coriander, basil, green part of the spring onions, lemon juice, olive oil, salt, pepper, and a small dash of water.
• Blend until smooth and creamy, adjusting the consistency with water as needed. You want the dressing to be thick but pourable.

Step 5: Prepare the Quinoa & Pea Salad

• In a large bowl, combine the cooked quinoa, peas, finely chopped white part of the spring onions, parsley, olive oil, lemon juice, salt, and pepper.
• Toss everything together until well combined. This salad adds freshness and texture to the dish.

Step 6: Assemble the Dish

• To serve, divide the quinoa and pea salad into bowls.
• Place the roasted cauliflower slices on top.
• Drizzle generously with the Green Goddess Dressing.
• Serve immediately and enjoy your nutrient-packed meal!

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes

Nutrition

• Calories: 420 kcal
• Sodium: 520mg
• Fat: 28g
• Carbohydrates: 35g
• Protein: 10g