Lightweight Eats

Yum. This dish was super tasty, savory, nutty and satisfying. It more than made up for the lack of turkey on my plate at Thanksgiving, and would also be a festive addition to a Christmas feast. (In fact, I might bring it along to our traditional Christmas Eve meal, seeing as none of the dishes that are normally served are dairy/meat free.)

All of the pieces can be prepped individually and just thrown into the same bowl a few hours before serving. The cauliflower should be made no earlier than one day ahead, unless you expect zero leftovers. (It doesn't start to smell funk until about 4 days later, but taste deteriorates by the end of day two.)

----- ----- ----- ----- ----- -----
Quinoa Cauliflower Kale Salad
serves 4 as a main, 8 as a side

1c quinoa, dry
2c water

2 heads cauliflower, cut into florets, leafy bits reserved
spray oil

2 bunches kale, deveined and well chopped
1 onion, sliced
1T olive oil

1c pomegranate arils

For the dressing:
(from Smitten Kitchen)
2 cloves of garlic, minced
0.5c lemon juice
6T tahini
4T water
4T olive oil

1. Put the quinoa and water in a pot. Bring to a boil, reduce to a light simmer for 15 minutes. Let sit for at least 5 minutes covered, then let cool fully.
2. Spread the cauliflower on a baking tray. Spray with oil. Roast in a 375°F oven until lightly browned all over, about 30 minutes. Stir regularly (about every 10').
3. Saute the onion in olive oil and a pinch of salt over medium-low heat until golden. Add the kale, sauteeing over medium until tender. (If necessary, add about 0.25c water and cover the kale to help it steam to tender.) This will take about 15'.
4. In a small bowl or jar, whisk together the dressing ingredients. Taste and adjust as necessary.
5. Assemble: Mix all of the cooked elements, at room temperature, in a large bowl. Add half of the pomegranate arils and the dressing, tossing to combine. Garnish with the remaining pomegranate. Serve at room temperature.
----- ----- ----- ----- ----- -----