We are snowed in today and it looks like we will be stuck in the house for another 3 or 4. We were expecting 1-2 inches yesterday and got 12. I’ve never experienced a winter like this in Portland. A few more days and we will probably be at each other’s throats. But today was great, Ben, my son, helped me out and we managed to shoot several recipes for the coming week. It’s cold here so expect some comfort food coming your way!
We’ve made it to day 10, and this healthy eating thing is getting easier and easier. We’ve been adding more and more fruit and vegetables into our meals, eating less sugar, and cooking more together.
This salad is really what I was craving with all the snow that’s been falling. Something warm and comforting but with a nice bite of citrus to perk things up. Someone pointed out to me on Instagram that most of my salads seem to made of nothing but toppings and I guess that’s true. I have nothing against lettuce, I really like it in fact, but I prefer to use unexpected bases and ingredients in my salads. This makes a great light lunch or it would make a great dinner with the addition of a little roasted chicken.
If you make this recipe be sure to tag #scalingback on Instagram – I love seeing what you create in your kitchen! You can also find me on Facebook, Twitter, Pinterest and Snapchat (username: jeffers.tina)
- ¼ cup golden raisins
- 3 tablespoons rice vinegar
- ½ cup bulgur wheat
- ½ cup quinoa, rinsed
- 1 medium head cauliflower, about 1 pound
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- ½ cup fresh parsley, finely chopped
- 6 kumquats, thinly sliced
- ¼ cup roasted, chopped pistachios
- Combine the raisins with the rice vinegar and enough water to cover. Set aside for 15 minutes while you prepare the rest of the ingredients.
- Add the bulgur and quinoa to 2 cups cold water with a pinch of salt. Bring to a boil; cover and simmer for 12 - 15 minutes or until tender. Drain off excess liquid.
- Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
- Trim and thinly slice the cauliflower. In a large bowl combine the cauliflower with the bulgar and quinoa. Add the extra-virgin olive oil, cumin, smoked paprika, salt, and pepper and toss to mix.
- Roast for 20-25 minutes until the cauliflower just starts to take on color and the grains are toasted.
- Pour the cauliflower mixture back into a large bowl, add the lemon juice, parsley, kumquats and pistachios and toss gently to combine. Serve with additional pistachios and lemon wedges if desired.