Roast the Cauliflower with Sriracha, cook the quinoa, saute greens, make the 8 ingredient Almond Butter Sriracha dressing and serve up a big helping! Free of Gluten, dairy, egg, corn. can be made soy-free.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 2
  • Category: Bowl
  • Cuisine: fusion

Ingredients

Quinoa

  • 1/2 cup quinoa
  • 1 cup water
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • 1/2 tsp sriracha

Roasted Cauliflower

  • 1/2 head of large cauliflower or 1 small cauliflower (chopped into small florets)
  • 1 tsp sesame oil
  • 1 tsp oil
  • 1 tsp or more Sriracha to taste
  • 1/4 tsp ginger powder

Collard Greens

  • 4-5 large leaves of collard greens (tough ribs removed and chopped chiffonade)
  • 1/2 teaspoon oil
  • a generous pinch of salt and garlic powder
  • 2 Tablespoons water

Almond Sriracha Sauce

  • 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
  • 2 tsp ginger minced
  • 1/4 tsp garlic powder
  • 1-2 tsp Sriracha to taste
  • 1 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sesame oil
  • 3 Tablespoons coconut milk ((I use So delicious Lite culinary coconut milk_)
  • a generous pinch of salt

Method

Quinoa

  1. Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.

Roasted Cauliflower

  1. In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F / 220ºc for 20-25 minutes.

Collard Greens

  1. While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.

Almond Sriracha Sauce

  1. Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.
  2. Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.