Roasted Cauliflower and Potatoes with toasted quinoa and an Avocado/Tofu sauce
I’m pretty obsessed with Cauliflower. I like it raw, boiled, in rice form and especially as a star of a roasted veggie medley. In this dish, the cauliflower shines as accompanied with yummy roasted red potatoes, toasted quinoa underneath and a rich and creamy avocado tofu sauce on top. The sauce can be kept in the fridge and used for other savory dishes or as a marinate for any protein you are cooking. While there are a few cooking components to making the dish, it’s quite simple and you can make a double batch of the vegetables to use in salads or soups for the following few days. I hope you enjoy it! Let me know what you think!
1/2 package of silken tofu
juice of one lime
1/4 cup black beans
1 small onion
2 garlic cloves
1 cup of small red potatoes
1 tablespoon red wine vinegar
2 teaspoons plus 2 tablespoons olive oil
1/2 cup of water
pinch of chili powder or cayenne pepper or paprika
1 cup of quinoa
cilantro for sauce and for garnish
- Preheat your oven to 400 degrees
- Rinse and core your whole cauliflower pulling it into florets and place on a baking sheet. Add your red potatoes.
- Toss vegetables in 2 teaspoons of olive oil and salt and pepper to taste
- Bake for 45 minutes
Meanwhile, cut up a clove of garlic and a small onion and sweat in a hot sauté pan with 1 tablespoon of olive oil until translucent. Add salt and pepper and a pinch of chili powder
While the veggies are roasting, make your quinoa according to the directions on the container. Generally 2 cups of water is required to 1 cup of quinoa. I like to toast the quinoa first in a dry sauce pan for extra flavor. Add water and a pinch of salt. Cook for 15 minutes until water is absorbed.
In a blender, combine 1 avocado, the juice of one lime, 1/2 box of silken tofu, the red wine vinegar, water, the sautéed onions and garlic, 1 teaspoon of cilantro leaves (or parsley) chili powder, 1 tablespoon of olive oil, garlic clove, 1/3 cup black beans, salt, pepper and blend until smooth. Add more salt if necessary.
Place the quinoa in a shallow bowl and add the roasted vegetables on top. Pour on as much or as little sauce to accompany it and garnish with cilantro.
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