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. 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