This is a delicious and pretty easy dinner bowl that comes together relatively quickly and has lots of textures and greens. Feel free to use a large crushed garlic clove instead of the shallot for the dressing, and any other toasted nut/seed instead of the almonds.
1 head cauliflower
1 cup quinoa
1.5 cups water
1 large bunch tuscan kale, sliced thinly into strips
1 large lemon, finely zested, then juiced- if yours is small or not juicy you may need to add some vinegar to the dressing to make up for that
3 tbsp olive oil
1 small shallot, minced
2 tsp maple syrup or honey
1/2 bunch parsley, finely chopped
1/2 cup toasted almonds, chopped
Preheat oven to 425F. Cut up the cauliflower- I like to break into florets and then just cut in half, the flat sides make for better caramelization I find. Toss with oil to coat and a generous sprinkle of salt, then transfer to a baking sheet and arrange in an even layer, any flat cut sides face down against the pan. Roast for 15-25 minutes (will depend on how small/large you cut them and how tightly packed your cauliflower was- just keep an eye on it) until tender and browned.
While cauliflower is cooking, start the quinoa- in a pan with a lid, combine rinsed quinoa
+ water and a pinch of salt. Bring to a boil, reduce to low and let cook for 10-15 minutes, or until quinoa is tender. Once it is done, add the kale on top and replace the lid another 1-2 minutes off heat to let the kale wilt. Remove lid, stir through gently, and set aside.
Whisk together the lemon juice/zest, olive oil, shallot, maple/honey, and parsley in a large bowl. Taste and add salt and pepper as desired. When the cauliflower is finished, toss everything together in the bowl with the dressing and then scatter the toasted almonds on top and serve.