Spiced Herbal Cauliflower Quinoa + Saffron Turmeric Tahini

An elegant vegan dish full of healing, warming, anti-inflammatory herbs and spices in each layer to incorporate food as medicine truly.  Quinoa is a tiny pseudo-grain that packs a full protein punch; you can mix up the colours black or red would be my choice as they are higher in antioxidants and have a nuttier flavour profile—this beautiful.

 

Dandelion Root and Bladderwrack Seaweed DECOCTION infuse the quinoa with liver and digestive system supportive tonic nutrients and essential minerals. You can double the infusion and drink the rest or use it for cooking other grains or as a herbal stock to add to other dishes, store in the fridge for up to 3 days.

  • Prep 30 mins
  • Cook Time 30 mins
  • Difficulty Intermediate
  • Serving4-6
  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Herbal Medicinal

    Herbal Medicinal Recipes have healing food ingredients with medicinal properties.  Culinary & medical plants have properties that benefit our health.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Immune Support

    Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections.  Foods high in antioxidants, vitamins and minerals support our immune functions.  Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.

  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

Ingredients

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Herbal Decoction

  • 1 tbsp dried dandelion root
  • 1 tbsp dried bladderwrack (seaweed)
  • 4 cups water

Quinoa

  • 1 cup quinoa - rinsed well

Spiced Cauliflower

  • 2 teaspoon black mustard seeds
  • 2 teaspoon cumin seeds
  • 1 teaspoon coriander seeds crushed
  • ½ teaspoon cardamom seeds crushed
  • 2 teaspoons coconut oil
  • 1 red onion - finely chopped
  • 3 garlic cloves - finely chopped
  • 2 celery sticks - finely chopped
  • 2 teaspoons dried Aleppo pepper flakes
  • 1 tbsp fenugreek leaves or other dried herbs like thyme, marjoram, oregano, fennel
  • 2-3 tbsp finely chopped parsley,
  • 1 red pepper finely chopped
  • 2 cups raw cauliflower - pulse briefly in food processor resemble couscous grains
  • Juice of 1 lemon - optional
  • 1 teaspoon salt
  • 10 grinds fresh pepper
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Saffron Turmeric Tahini

  • ½ cup tahini
  • 1 lemon juice
  • 1 fresh garlic clove - crushed
  • 1 teaspoon dried turmeric powder
  • Pinch or two of saffron threads
  • 2-3 teaspoon pomegranate syrup - optional*
  • ¼ - ⅓ cup water

Salad greens

  • Simple salad greens, whatever you have
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Method

DECOCTION = 20 minute Boiled Tea made using roots* 
IN A SAUCEPAN; You can use a tea ball or immerse herbs in water, bring to boil & then simmer 20-30 mins.
STRAIN “tea” into a measuring jug and discard boiled herbs compost or add to a vegetable stock or another tea.

 

QUINOA
RINSE quinoa well under running water
ADD rinsed quinoa to the SAUCEPAN with 2 cups herb tea; bring to the boil then turn the heat down to a low simmer
COOK until all the herb water is absorbed and grains are cooked about 15mins,
                         

SPICED CAULIFLOWER with Quinoa
FRYPAN: dry fry the seeds until fragrant and the mustard seeds are popping.
ADD coconut oil, red onion, garlic and celery and cook 5 mins until lightly browning.
ADD Aleppo, red pepper, fenugreek, parsley, cauliflower, salt, pepper and cook an additional 3 mins. Turn off the heat.
STIR IN cooked quinoa and mix well.
TASTE adjust seasoning and add lemon juice to taste.

 

SAFFRON TURMERIC TAHINI SAUCE
COMBINE ALL ingredients in a mini food processor, blender, measuring jug and with an immersion blender, bowl with a whisk or in a mason jar with a lid. 
BLEND, WHISK, SHAKE all together, adding water until desired drizzling/dripping off the spoon consistency.
TASTE Season to taste with salt.

 

PLATE & SERVE
If you want to be fancy zig-zag drizzle saffron turmeric tahini on the plate or sharing platter as per my picture and arrange spiced cauliflower quinoa down the middle of the plate over the sauce.  I like to serve with extra tahini on the side and a bowl of simple salad greens. 
OR plate salad greens in a bowl and pile on spiced cauliflower kaniwa and drizzle tahini sauce over the top.

Tips + Suggestions

*LOW FODMAP + IBS Use Broccoli up to 2cups per serving instead of cauliflower or another vegetable that works best with your body.

 

*DECOCTION = boiling herb roots, bark, seeds and sea vegetables in water to infuse the water with the plant’s deep minerals and constituents.

 

*MEDICINAL HERBSDandelion Root and Bladderwrack Seaweed decoction infuse the quinoa with liver and digestive system supportive tonic nutrients and essential minerals.

 

SUBSTITUTE Quinoa with rice, lentils or Kaniwa, which is quinoa’s little cousin – adjust cooking time accordingly.

 

PARSLEY can be substituted for any other herbs you have on hand or like. Cilantro would work very well here.

 

*POMEGRANATE SYRUP is an optional but tasty addition.

 

VEGETABLE SUBSTITUTES – you can use different vegetables like broccoli, zucchini, carrots, squash, pumpkin, whatever you like adjust cooking times or steam separately and stir in with the quinoa.

 

SIMPLE GREENS I love Rocket/Arugula with this dish