Recipes

Seared Cauliflower with Golden Raisins, Watercress, Crispy Quinoa, Hazelnuts, and Sherry Dressing

  • Servings: 4
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/2 cup sherry vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 cup + 2 tablespoons olive oil
  • 4 cauliflower "steaks", slices 1/2 inch thick
  • 1/2 cup golden raisins
  • 1/2 cup hazelnuts, roasted
  • 1 cup watercress
  • 3/4 cup quinoa, cooked according to package
  • Salt and freshly ground black pepper

Directions

Whisk vinegar, Dijon mustard, and olive oil until emulsified. Season with salt and pepper.

Immerse and soak raisins in hot water until softened or 5 minutes. Strain.

In a pot, blanch cauliflower in boiling water for 3 minutes. Remove from pot. In a large skillet, heat olive oil over high heat and sear cauliflower until golden brown on both sides. Remove from skillet. Season with salt and pepper.

In a medium saucepan over medium high heat, toast cooked quinoa until crispy, stirring constantly, about 5 minutes.

Toss raisins, hazelnuts and watercress with sherry vinaigrette. Spoon over seared cauliflower. Sprinkle crispy quinoa and drizzle vinaigrette over tops.
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