Starting out the month of November with a warm and colorful dish. It's one that reflects the colors outside our windows. Finally lots of yellow and orange leaves, and if and when, the sun does come out the golden colors feel magnified all around us. It is my favorite month. November weather is what my body loves after all the heat of summer. I can appreciate this season of going inside because it's getting cold, but also a time to go inward in your soul and reflect the busy months past, or at the least reflect on the many gifts of life what we can hold thanks and gratitude towards.
This was inspired by one of my first recipe posts of Tahini Roasted Cauliflower... it is the BEST way to eat roasted cauliflower. It literally melts in your mouth and the flavors are paired just about perfectly!
{gluten, dairy, egg, soy, nut, seed and sugar-free}
Quinoa Base
In a large pot, add 1-2 TB of avocado or olive oil, saute 1/2 cup of finely chopped onion, 1 TB of minced garlic and a ts. of fresh grated turmeric and ginger root, then add in 1 1/2 cup of dry quinoa and 3 cups of water (you can double this for a crowd to have more). Keep the heat on high until the water is all soaked in and a slight boil, then turn off the heat completely and cover with a lid and let it finish it's cooking by cooling down and soaking up- about 20 more minutes untouched. Then it will be ready to layer or mix in with the following...
Roasted Curry Cauliflower
1 large head of organic cauliflower, washed, dried and chopped into bite-sized pieces
2-3 TB of avocado or olive oil
2-3 TB of tahini paste (sesame seed butter)
1 TB of curry powder (or if you don't like spice and want to just use turmeric, that works too!)
1-2 ts. of ground smoked paprika
1-2 ts. of ground garlic powder
a hearty sprinkle of sea salt and black pepper
In a large mixing bowl, add in the cauliflower and sprinkle in all the herbs and spices and oils. Use a large spoon or your hands to rub into the cauliflower, then spread out on a 12x10 baking sheet covered with baking parchment. Bake in a 400 degree oven for 25-30 minutes until the cauliflower is golden and crispy and super soft.
Roasted Chickpeas and Sweet Potatoes
Use a 28 ounce can of organic Chickpeas/Garbanzo Beans
rinse and wash and pour into large mixing bowl.
Peel and cube 2 sweet potatoes and dump them into the bowl with chickpeas.
Then drizzle with 2 TB of avocado or olive oil. Mix well and sprinkle in the same spices from above, minus the tahini
1-2 ts. of curry powder (or if you don't like spice and want to just use turmeric, that works too!)
1-2 ts. of ground smoked paprika
1-2 ts. of ground garlic powder
a hearty sprinkle of sea salt and black pepper
Then put into a baking 9x13 Pyrex dish or on a parchment covered baking sheet.
Bake in a 400 degree oven for 25-30 minutes along with the cauliflower.
Chicken Addition (optional):
If you are looking to add in a little more protein and/or meat to this dish roast some chicken with a drizzle of avocado oil, lime juice, dried cilantro or oregano, and a healthy pinch of sea salt and black pepper. After I roast the chicken in a glass covered dish in the oven for 25 minutes at 400 degrees, I cut into bite sized pieces and layer on top of the quinoa or mix right in.
Tahihi Cream Sauce
1/3 cup of tahini
1/3 cup of olive oil
1/4 cup of fresh squeezed lemon juice
grated fresh garlic (1-2 cloves)
pinch of sea salt/black pepper
pinch of smoked paprika or cayenne pepper
Whisk all the above ingredients together to get a creamy dressing. You can easily double this amount to make more dressing, the above amounts are good for 2-4 people.
Then FINALLY, layer all of the above parts and top with a hearty sprinkle of fresh chopped parsley
Optional topping of chopped walnuts, pistachios or sliced almonds as well... if you are looking for a little crunch and finishing flavor and you are not sensitive to nuts. Roasted pepitas or pine nuts work too!
I hope you give this colorful, flavorful and full of color and scents a try! It is absolutely wonderful first time around, but also just as wonderful as a packed lunch or dinner to go the next few days.
Much love and light to you this colorful fall season xoxo
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