As the weather gets colder warming dishes are becoming so welcome in my kitchen. But I still love to make the things light and very heavy on the veggies.
This warm cauliflower and amaranth salad is infused with so many wonderful Mediterranean flavors and packs a real nutritional punch.
Did you know that amaranth actually is a seed and it was considered a superfood(don’t we love to hear this word) and a staple in an Aztec diet. Its a complete source of protein, 1 cup of dry amaranth contains 18 milligrams of fiber, 15 milligrams of iron and 28 grams of protein! As well its a good source of calcium, manganese, magnesium, and potassium. I hope I convinced you to give it a try if you haven’t already:)
I really love how everything came together in this dish, I prefer it warm but I tried it cold and it was delicious as well, so Its a great bring to work with you lunch option!
If you will decide to give it a try I would love to hear what you think! I wish you a wonderful day and stay well and warm these cooler days;)
Warm cauliflower and amaranth salad
- 1 head of cauliflower
- 100 grams of dried amaranth
- 1 red onion
- 1 clove of garlic
- 100 grams sundried tomatoes in oilive oil drained
- 150 grams artichokes in oilive oil drained
- small bunch of parsley
- leaves small bunch of basil save extrato decorate
- juice and zest of 1 lemon
- 30 grams of goji berries or chopped dates
- 1 tbsp maple syrup
- salt pepper
- pine nuts to sprinkle
- Slice onion and add it to the pan with maple syrup just to slightly caramelize it.
- As soon as it starts to get a little bit of color add dried amaranth and cover with a cup of water, add a pinch of salt, cover and let it simmer while you prepare the rest of the ingredient (amaranth takes 15 minutes to cook)
- Separate cauliflower into florets, add to your food processor and pulse till consistency resemble couscous.
- Smash and finely chop glove of garlic, sundried tomatoes, parsley, and basil.
- When amaranth is ready, move it to one side of the pan and add garlic, sundried tomato and artichokes to another, fry until fragrant.
- Stir in cauliflower, squeeze the lemon juice and add lemon zest and goji berries, saute for a couple of minutes, just so cauliflower gets tender.
- Remove from the heat stir in herbs, artichokes and sprinkle with extra basil leaves and pine nuts if desired.