What is this mess of goodness? Roasted cauliflower with lemon garlic ginger tahini sauce and red & white quinoa topped with chives. This is a hormone-helping powerhouse meal! 💪😋
✔ cauliflower is a member of the Brassica family of veggies, which is known for its high content of glucosinolates, including xenoestrogen-zapping indole-3-carbinol (I3C)
✔ sesame seeds (tahini) are high in anti-inflammatory omega-6, which is helpful for maintaining a healthy omega ratio and even taming menstrual cramps
✔ quinoa is rich in magnesium, which, amongst its hundreds of other functions in the body, helps with hormone balance and keeping muscles relaxed
I also love that this meal is loaded with calcium – sesame seeds are one of the richest sources!
Who wants some?
- 1 head cauliflower, chopped into bite-size pieces
- 2 tsp. avocado oil or coconut oil
- sea salt to taste
- 1/2 cup dry quinoa (or quinoa & rice mix) prepared as per package directions with water or vegetable broth
- 2 cloves garlic, crushed and chopped
- 1 tsp. avocado oil or coconut oil
- juice of 1/2 fresh lemon
- 2 heaping spoonfuls (about a heaping 1/4 cup) tahini
- 1/4 tsp. ground ginger
- 1 tsp. coconut aminos (soy-free seasoning sauce)
- sea salt to taste
- water or unsweetened almond milk, approx. 1/3 cup
Preheat oven to 425ºF. Place a rack in the topmost slot.
Start cooking the quinoa as directed (approx. 1 cup liquid for 1/2 cup dry grain). Season if desired. Optional: add 1/2 cup dry red lentils (increase liquid to 2 cups). Set aside when ready.
In a large mixing bowl, toss cauliflower pieces with 2 tsp. oil & sea salt to taste. Optional: add a pinch of cayenne or sriracha to taste if you like a little more spice. Spread on a baking sheet and bake for about 12-15 minutes on the top rack, flipping halfway through, until cauliflower starts to get crisp on the outside, and cooked through but with some crunch. When it’s ready, return it to the large mixing bowl.
While quinoa and cauliflower are cooking, make the sauce. Heat the 1 tsp. oil in a small frying or saucepan over medium heat. Add the garlic and let brown, stirring frequently, about 1 minute. Add the lemon juice and tahini. Break up the tahini and stir to melt. Add ginger, salt, and coconut aminos. Start adding water/mylk a splash at a time, stirring to incorporate with tahini, until desired consistency is achieved. (You want the sauce to be thin enough to coat evenly, but still thick enough to stick. If sauce gets too thin, add a little more tahini.)
Add the sauce to the cauliflower in the mixing bowl and stir well to coat.
Serve over quinoa. Top with sesame seeds, fresh chives, a sprinkle of pepper or hot sauce, or a handful or fresh salad greens if desired.
Makes 2-3 servings of cauliflower and sauce (depending on size of cauliflower and hugeness of appetites).