Cauliflower has always been one of my favorite vegetables. It’s a mild-tasting, versatile and keeps for a while in the refrigerator.
Here is a quick and super easy casserole that uses cauliflower, shiitakes, quinoa and curry powder, all ingredients I love to cook with and then eat!
I hope that you give this a try!
Here’s the recipe:
- 1 1/2 cups quinoa, rinsed and drained well
- a little olive oil
- 6 oz. shiitakes, stems removed and sliced
- a few cloves of garlic, minced
- 1 1/2 cups vegetable broth (I use Better Than Bouillon)
- 1 tablespoon curry powder
- 2 cups garbanzo beans, freshly cooked or if canned rinsed well, optional
- a sprinkle of sea salt
- 1 good sized head of cauliflower, cut into bite-sized florets
- a few tablespoons of chopped cilantro, parsley or green onions
- a little fresh lemon juice
Preheat the oven to 450.
Heat a little olive oil in a ovenproof pan.
Sear sliced mushrooms until they start to brown.
Add the garlic, curry powder and salt and cook it for a few seconds.
Be careful so that the spices don’t burn.
Next add the rinsed quinoa and sauté everything for a few minutes.
Then add the broth and garbanzos if using.
Bring the pan to a boil and turn off the flame.
Layer the cauliflower over the quinoa.
Cover the pan and bake on the middle rack for about 25 minutes.
Around 25 minutes check to see if the quinoa has absorbed all the broth.
If so, carefully fluff the quinoa with a fork and add the chopped herbs.
Let it “rest” a few more minutes with the lid on,
then squeeze a little lemon juice over the casserole
and serve with a green salad.
Leftovers will keep for several days.
The quinoa reheats well in the oven moistened with a little water or broth.