Author: Allie, Hamama Success Manager

Prep Time: 5 minutes

Cook Time: 10 minutes

Makes: 4 Servings

A delicious and easy twist on roasted cauliflower! Pan-seared cauliflower florets are served on a bed of fluffy quinoa, drizzled with a lemon tahini sauce and garnished with Parmesan cheese, toasty bread crumbs and lots of leek microgreens.. The harmonious flavor and texture combinations make this side dish the star of any meal.

• 1 large cauliflower (about 4 cups), cut into florets
• 2-3 tbsp olive oil
• Sea salt & freshly ground pepper, to taste
• Umami Seasoning (sub your favorite seasoning)
• 1/3 cup Panko breadcrumbs (or gluten-free panko)
• 2 tbsp butter
• 1 cup prepared quinoa

Garnish:

• 1/4 cup Parmesan cheese, shredded or shaved
• Handful of leek microgreens, chopped
• Tahini Sauce (recipe below)

Tahini Sauce:

• ⅓ cup drippy tahini
• Juice from ½ fresh lemon
• Dash of garlic powder, sea salt, black pepper and cayenne pepper (optional, for heat)
• Water as needed, to reach desired consistency

1. Melt butter in a large skillet and add Panko breadcrumbs. Stir over medium heat and toast until golden brown. Add to a bowl and set aside.
2. Heat oil in a pan and add the cauliflower. Brown in a single layer on medium heat for about 10 minutes, tossing/flipping every few minutes.. Season with salt, pepper and umami. Cook until tender or to your liking.  
3. Place the quinoa on the bottom of a serving bowl. Layer on the browned cauliflower. Drizzle the lemon-tahini sauce on top (can reserve some in a dish with a spoon for extra if desired).
4. Sprinkle Parmesan cheese, toasted Panko breadcrumbs and leeks on top. Enjoy immediately!

TIP!

This makes a great salad too! Massage chopped curly kale with a splash of olive oil and lemon juice in a large bowl. Season with a little salt and pepper. Layer on the quinoa and cauliflower (cooled!) along with the garnish. Add some crunchy chickpeas or chopped smokehouse almonds and fresh avocado then drizzle with the tahini sauce (thin with water if desired).