Roasted Mediterranean Cauliflower, Pomegranate, and Quinoa Layered salad
1 cup quinoa
1 1/2 cups vegetarian low sodium broth (I love organic imagine 'no chicken broth low sodium)
1 garlic clove crushed
1 head cauliflower
1 red onion
2 cups kale leaves chopped or ground finely
pomegranate seeds
1/2 cup pistachios shelled and crushed lightly
a couple tbsp avocado oil
Dressing
juice of 1 lemon, about 1/4 cup
2/3 cup extra virgin olive oil
1 garlic clove crushed
Spice rub
1 tbsp fennel seeds
1 tbsp oregano
1 tbsp thyme
1 tbsp cumin seeds
a pinch of sea salt and a grind of black pepper
1/2 tsp chili flakes (optional)
1 tsp grated lemon peel
Mix all the spice rub ingredients except for the lemon rind and grind lightly. Add in lemon peel and set aside. Mix the dressing ingredients together an d set aside.
Boil broth and add quinoa and simmer covered for about 10-13 minutes until fluffy. Add garlic and 1 tbsp spice mix and set aside. Line a baking sheet with parchment paper and cut cauliflower across into steaks. Rub each with avocado oil and place on a baking sheet with the thinly sliced onion also rubbed in oil. Bake at 400F for 20 minutes then remove onions and turn cauliflower over, sprinkle with some spice rub, and bake an additional 10 minutes until browned. Remove and set aside.. Toss kale with a little dressing and a sprinkle of spice rub and set aside.
To assemble layer on a serving plate first the quinoa, then the kale, then the onions, and top with the cauliflower steaks. Drizzle with a little dressing, sprinkle with a little more spice rub and top with pistachios and pomegranate seeds. Serve room temperature.