Steamed cauliflower mashed with fresh lemon juice and a scant amount of sour cream folds like blankets of snow around pop-when-you-bite-them quinoa seeds. Refreshing and light, this recipe is also gluten free, vegetarian, and with the omission of the small amounts of sour cream and butter, vegan. If your definition of delicious doesn’t necessarily go with healthy, this recipe will change your mind forever.
Ingredients
- 1 cup (170 g) quinoa
- 2 cups (475 ml) water
- Pinch of kosher or sea salt
- 1 medium head cauliflower, quartered and cut into small florets
- 1 cup (240 ml) low-sodium chicken stock
- 1-¾ teaspoons kosher or sea salt, divided
- ½ lemon juice (about 2 tablespoons)
- 2 tablespoons unsalted butter
- ½ cup (115 g) full-fat sour cream
- ¾ teaspoon ground black pepper
- 1/3 cup (15 g) finely chopped fresh parsley leaves
How to Make It
- Place the quinoa, water, and pinch of salt in a medium saucepan and bring to a boil over high heat. Reduce to a simmer over medium-low heat and cook, covered, for 10–15 minutes, until all of the water has been absorbed by the quinoa. Fluff with a fork and set aside, uncovered.
- Meanwhile, place the cauliflower florets in a medium saucepan with the stock and 1 teaspoon salt. Bring to a boil over high heat, reduce to a simmer over medium low, cover, and cook for 10 minutes, or until the florets break easily when pierced with a fork or knife.
- Drain off all but ¼ cup (60 ml) of the cooking liquid. Using a manual masher (Basic Mashing Tools), mash in the same pan with lemon juice, butter, sour cream, remaining salt, and pepper until smooth. Fold in the quinoa and fresh parsley using a spatula. Serve warm or at room temperature. Refrigerate, covered, for up to 1 day before serving.
