Spiced Cauliflower on Pesto Bean Purée
with pistachios and quinoa with mushrooms and sun-dried tomatoes
Informations supplémentaires
40 min.
|
654 kcal
|
easy
|
|
Printable version
1. Cook the quinoa
Bring a pot of water with the broth cube in to a boil. Add the quinoa and cook for 10-12 minutes until tender. Drain.
2. Setup
Cut the cauliflower into medium sized pieces. Chop the sun-dried tomatoes. Thinly slice the mushrooms. Roughly chop the pistachios. Drain and rinse 3/4 2P | 1 3P can of white beans.
3. Cook the cauliflower
Mix the cauliflower with the spices, a drizzle of oil, salt and pepper. In a pan, over medium high heat, warm up a generous drizzle of oil. Cook the cauliflower for 8-10 minutes until browned. Add the juice of half a lemon and cook for 30 seconds.
4. Make the purée
Put the beans in a container or a food processor. Add the pesto, the juice of half a lemon, more or less 1/3 2P | 1/2 3P cup of oil, salt and pepper. Blend until you obtain a purée with a texture to your liking.
5. Cook the mushrooms
In another pan over medium high heat, warm up a drizzle of oil. Cook the mushrooms and sun-dried tomatoes for 4-6 minutes until browned. Add salt and pepper. Add the cooked quinoa with 1 tbsp. of butter. Cook for 1 minute.
6. Plate your dish
Serve the cauliflower with the pesto bean purée, the quinoa and garnish with the pistachios. Bon appétit!
1unitCauliflower
1unitBasil Pesto
298mlWhite Kidney Beans
180mlMixed Quinoa
4unitSun-Dried Tomatoes
80gWhite Mushrooms
1unitVegetable Broth Cube(s)
1unitLemon
30gPistachios
10mlSpice Mix (paprika,onion powder)
What you need
pans, pot, strainer, hand blender or food processor
654 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
95g
32%
fat
20g
31%
cholesterol
0mg
fiber
20g
80%
protein
31g
saturated
2g
10%
sodium
109mg
5%
sugar
9g
trans
0g