Ankh Rah's Healthy Living Guide: Coriander Cauliflower Amaranth Salad!

Wednesday 3 May 2017

Coriander Cauliflower Amaranth Salad!

PREP TIME 10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

Cauliflower roasted with coriander is paired with the earthy flavor of cooked amaranth to make a filling, fresh salad.

SERVINGS: 2 servings

CALORIES: 370 kcal

INGREDIENTS

Cauliflower

2 cups cauliflower florets
2 teaspoons olive oil
1 teaspoon ground coriander
¼ teaspoon sea salt

Salad

½ cup uncooked amaranth
2 to 3 handfuls baby or chopped lettuce
¼ cup lemon vinaigrette
Red Pepper Flakes , for serving

INSTRUCTIONS

Preheat the oven to 400˚F. Toss the cauliflower florets with the olive oil, coriander, and salt. Spread into a single layer in a roasting pan. Roast until the cauliflower is tender and lightly charring.
While the cauliflower is cooking, combine the amaranth with 1 ½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the amaranth is tender. Once the amaranth is tender (the consistency will still look a bit porridge-like), place in a nut-milk bag (or something similar- as long as the amaranth can’t slip through.) Rinse the amaranth and squeeze out as much of the water as you can.
Place the rinse amaranth in a bowl and combine with the cauliflower and lettuce. Drizzle dressing over the salad and toss until well combined. Serve with a sprinkle of red pepper flakes if desired.

RECIPE NOTES

Tips & Tricks: You can make the amaranth ahead of time or use a quicker cooking grain like quinoa or bulgur.

Stock up: get the pantry ingredients you will need: amaranth, cauliflower, lettuce

Nutrition: see the information.

AMARANTH SALAD

variations

Amaranth is a pseudo-grain I do not use near enough. An early, disappointing experience left me pushing amaranth to the back of the pantry. However, the more time I spend with the grain, the more I like it. Of course, you could easily swap out the grain for something more to your liking but I highly recommend playing around with this tiny seed.

GRAINS: Swap out amaranth for your favorite grain. I like quinoa, bulgur, or freekeh; all of which are quick cooking.

VEGETABLE: I love the floral taste of coriander and use it quite liberally in my cooking. Beyond cauliflower, I love roasting winter squash and sweet potatoes with coriander or even adding a sprinkle of ground coriander right into my lemon vinaigrette.

GREENS: Swap out the lettuce for spinach or kale.

EXPLORE AMARANTH

One of the things I love about amaranth is that, given a plot of land, I could grow it. The plant produces beautiful flowers, edible leaves, and a plethora of tiny seeds. Amaranth cooks in less than 30 minutes and is wonderful for porridges.