Indian-Spiced Cauliflower and Quinoa with Turmeric-Lime Raita
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Ingredients & Equipment
What we send
- 1/2 cupquinoa and ancient grains
- 2sweet potatoes
- 8 ouncescauliflower florets
- 1/8 ouncecilantro
- 1/8 ouncemint
- 1/8 ounceginger
- 1 containernonfat Greek yogurt
- 1 teaspoondark brown sugar
- 1/4 teaspoonground turmeric
- 1/2 ounceghee
- 2 tablespoonsslivered almonds
- 1/4 teaspoonground cumin
What You’ll Need
- olive oil
- black pepper
- kosher salt
- 8" medium pot with lid
- aluminum foil
- baking sheet
- 12" large pan
- Tree Nuts
Preheat oven to 450ºF. In a medium pot, combine quinoa and ancient grains, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.
While quinoa cooks, rinse all produce. Halve sweet potatoes lengthwise, then cut crosswise into ½-inch half-moons. Cut cauliflower into 1 inch–wide florets, if needed. Pick cilantro and mint leaves, discarding stems. Peel shallot and thinly slice into rings. Trim and discard skin of ginger and mince.
Line a baking sheet with aluminum foil. On prepared sheet, toss sweet potatoes and cauliflower with 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tender and golden brown, 20-25 minutes.
While vegetables roast, halve lime. In a small bowl, combine yogurt, brown sugar, turmeric, juice of ½ lime, ¼ teaspoon salt, and pepper as desired. Stir until smooth, then set aside for serving.
After 10-12 minutes of vegetables roasting, heat ghee in a large pan over medium-high heat. When ghee is melted, add almonds and shallot; cook, stirring frequently, until shallot is softened and almonds are light golden, 3-4 minutes. Add cumin and ginger and cook until fragrant, 1 minute more. Remove pan from heat and add roasted vegetables. Squeeze over juice of remaining lime and toss to coat.
Plate vegetables and quinoa
Spread turmeric-lime raita onto serving plates, dividing evenly. Layer with quinoa and ancient grains and Indian-spiced cauliflower and sweet potatoes. Garnish with cilantro and mint and dig in!