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   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;)

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Warm cauliflower and amaranth salad

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

If you prefer you canswap amaranth for quinoa, it takes exctly the same time to cook.
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