Cauliflower & Quinoa
I’m not quite sure what to call this one but I seem to make it at least once a week. It’s kinda like a Quiche but not. And it contains some of my favourite ingredients: Cauliflower & Miso. Quinoa is definitely not a fav of mine but I like to experiment with different grains & fibre sources. It really adds something nice to the texture of this dish
1 whole Cauliflower
Brown Rice Miso Paste, two generous table spoons
Fresh turmeric grated
250g of cooked Red and white quinoa
2 tbsp Chickpea Flour (or alternative)
1 large egg, whisked (or vegan egg replacer)
Sea Salt & Black Pepper
Preheat Oven to 200oC
Oil and line a loose-bottomed flan tin with grease proof paper.
Chop Cauliflower in a food processor until very fine, rice like texture
Mix in Miso and grated turmeric
Mix in the quinoa
When all combined, add the egg and chickpea flour
Place into flan tin and cook in oven for 30 minutes.
Although a great source of fibre and plant-based protein, some health websites and blogs tout extraordinary claims about quinoa. It sounds a bit exotic since it originated in the Andes Mountain countries of South America (although local & sustainable UK grown varieties can be found here). It is often discussed in the category of “whole grains” or referred to as a “pseudocereal” (false cereal) because it is actually the seed of the plant but it is similar to whole grains in many ways. But honestly I am not normally a huge fan of it. That was until I found a cool way to cook with it.
This has been a work in progress for quite some time. Its all about fibre & phytonutrients & satisfies my salty tastebuds with the brown rice miso.