Roasted Cauliflower with Honey-Orange Quinoa - Talley Farms Box

Ingredients

• Dinner
• 2 small heads cauliflower
• 2 tablespoons refined coconut oil, melted
• 1 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper
• 2/3 cup chopped red onion
• 1 tablespoon olive oil
• 2/3 cup dry red quinoa
• 1 1/2 to 2 1/2 cups low-sodium vegetable broth
• 2 navel oranges
• 1 cup canned no-salt-added chickpeas, rinsed and drained
• 1/4 cup (3 ounces) honey
• 1 cup thinly sliced radicchio
• 2 tablespoons chopped fresh oregano
• 1/4 cup crumbled feta cheese
• 1/4 cup pine nuts, toasted
• Roast cauliflower for 20–30 minutes or until tender and bottoms and edges are browned. (If some of your planks are thinner, you may need to remove them to a warm plate until the rest are finished.)
• Simmer, covered, for 15–20 minutes or until liquid is absorbed and quinoa is tender. You may need to add more broth if quinoa looks too dry.
• Finely shred enough peel from one of the oranges to make 2 teaspoons; set aside. Peel oranges, making sure to remove all the bitter white pith.
• To serve, set one cauliflower plank on each of four serving plates. Spoon quinoa mixture evenly over cauliflower. Sprinkle with feta and pine nuts.
• Cauliflower
• Persimmon Salad
• Sheet Pan Eggplant Parmesan
• Pomegranate Apple Chicken Salad