Recipes Roasted Cauliflower and Quinoa with Candied Walnuts 2.0 (1) 2 Reviews This simple and elegant dish makes an easy dinner party side. Slideshow: More Cauliflower Recipes By Kristen Stevens Kristen Stevens Kristen Stevens is well-known for creating easy, approachable, and mostly healthy recipes. She specializes in simplifying the cooking process while maximizing the flavor of a dish. She has 30 years of experience in the kitchen and 11 years of sharing her knowledge on her website, The Endless Meal.Experience: Kristen Stevens has a life-long passion for being in the kitchen. After graduating from an entrepreneurial program at BCIT, she opened an underground restaurant called The Endless Meal Supper Club in Vancouver, Canada, where she welcomed and cooked for guests for over five years.After many recipe requests from the guests at her restaurant, she started a website called The Endless Meal. Over the past 11 years, she has shared over 1,000 recipes. She is the lead recipe creator and manages a small but mighty team of recipe enthusiasts who help run her website.Kristen has also authored a digital cookbook titled Sugar-Free Dinner Recipes as well as contributed recipes to Food & Wine, BuzzFeed, Real Housemoms, and The Recipe Critic. Food & Wine's Editorial Guidelines Published on February 25, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Kristen Stevens Active Time: 25 mins Total Time: 35 mins Yield: 4 Ingredients 1 small head of cauliflower 1 tablespoon extra-virgin olive oil 1/2 cup walnuts 2 tablespoons sugar 2 tablespoons water 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons quinoa Directions Preheat the oven to 420° and set the oven rack to the highest setting. Line a baking sheet with parchment paper. Cut cauliflower into bite-sized pieces, toss with the extra-virgin olive oil and spread on a sheet tray. Roast in the oven for 20-30 minutes, or until soft and very brown in spots, turning half way through. While the cauliflower is roasting, prepare the walnuts. Line a plate with a piece of parchment paper. Add the walnuts, sugar, salt and pepper to a small frying pan over high heat and stir well. Cook until the nuts have caramelized and all the liquid has evaporated, shaking the pan occasionally, about 4 minutes. Transfer the walnuts to the plate, making sure they are in a single layer. Add the quinoa to a small frying pan over medium high heat. When the quinoa begins to pop, shake the pan occasionally and continue to cook for about 2 more minutes, or until the quinoa is fragrant and light brown. Remove from the heat. To serve, place the roasted cauliflower on a serving platter and top with candied walnuts and toasted quinoa. Make Ahead The walnuts can be candied and the quinoa toasted up to 1 week in advance. Store each in a separate airtight container at room temperature. Rate it Print