What’s in a name? Everything! This yummy veggie bowl has the sweet and savory flavors you love, harmonizing beautifully atop hearty, nutty quinoa for maximum power. Cauliflower kissed with turmeric and coated in maple syrup… it is exactly as delicious as it sounds, especially after all the flavors come together in the saute pan.

Quinoa, kale, pecans, and cranberries round out the incredible flavors of this healthy, delicious dish. Here’s how to make it.

Ingredients:

• 10 ½ oz cauliflower 
• 2 tbsp maple syrup 
• ¾ tsp turmeric 
• ½ cup rainbow quinoa 
• 4 ½ oz kale 
• 3 tbsp dried cranberries 
• 2 tbsp pecans 
• 1 whole shallot 
• ¼ cup herb miso-tahini sauce 
• 1 tsp nutritional yeast 
• 1 cube vegetable bouillon

Method:

1. In a small pot, bring 1 cup of water to a boil. Add the vegetable bouillon and stir to dissolve. Add the quinoa and stir, allowing it to return to boiling. At that point, reduce to medium-low and cover the pot with a tight-fitting lid. Simmer for 18-22 minutes, until the quinoa is tender and all water is absorbed. Remove from heat and let it sit, covered, for 3-5 minutes. Uncover and fluff the quinoa with a fork. 
2. Cut the cauliflower into bite-size pieces. Remove the center stems from the kale, and slice the stems into ¼-inch pieces. Give the leaves a rough chop. Cut the ends off the shallot and discard the peel. Cut in half lengthwise, then cut into strips ½ inch thick. 
3. Roughly chop the pecans and dried cranberries. 
4. Over medium-high heat add 1 ½ tablespoons of cooking oil in a large sauté pan. When the pan is hot, add the cauliflower. Season with turmeric, salt, and pepper. Cook 5-8 minutes, stirring occasionally, until the cauliflower begins to soften. 
5. Add the maple syrup and 2 tablespoons of water to the cauliflower and stir. Cook for 3-5 minutes, stirring occasionally, until the cauliflower is very tender and evenly coated with the maple syrup. Sprinkle with the chopped pecans. Cook for about a minute, stirring occasionally, allowing the pecans to toast a little.
6. In a medium saute pan, heat 1 ½ tablespoons of olive oil over medium heat. Add the kale stems and shallot, and season with salt and pepper. Stir. Cook until softened, stirring occasionally. Add the kale leaves, cranberries, and 1 tablespoon of water. Stir to combine. Cook until the kale leaves are wilted, stirring occasionally. Remove from heat. Sprinkle nutritional yeast over the kale, season with salt and pepper to taste, and stir to combine. 
7. To serve, divide the quinoa between bowls. Top with the sautéed kale and maple-glazed cauliflower. Spoon a bit of herb miso-tahini sauce over everything.
8. Enjoy!