Quinoa Stuffed Cauliflower

If you’re looking for a delicious and wholesome dish that will impress your guests or simply elevate your weeknight dinner, look no further than our recipe for Quinoa Stuffed Cauliflower. This unique and flavorful recipe combines the nutty taste of quinoa with the tenderness of roasted cauliflower to create a dish that is not only satisfying but also visually stunning on the plate. Packed with protein, fiber, and a variety of nutrients, this dish is perfect for those looking to incorporate more plant-based meals into their diet. Whether you’re a seasoned chef or new to the world of Peruvian-inspired cuisine, this recipe is sure to become a favorite in your home!

**Ingredients:**
– 1 medium head of cauliflower
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 small red onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– 1/4 cup raisins
– 1/4 cup chopped almonds
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Olive oil

**Instructions:**

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Remove the leaves and trim the stem of the cauliflower, making sure it can stand upright. Place the cauliflower on the baking sheet.
3. Drizzle the cauliflower with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender but still holds its shape.
4. In the meantime, rinse the quinoa under cold water to remove any bitterness.
5. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
6. In a separate pan, heat a bit of olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until softened and fragrant.
7. Add the cumin, smoked paprika, and chili powder to the onion and garlic mixture. Stir well to combine and let the spices toast for about a minute.
8. Once the quinoa is cooked, fluff it with a fork and add it to the pan with the onion and spice mixture. Stir in the raisins, chopped almonds, and chopped cilantro. Season with salt and pepper to taste.
9. Carefully remove the roasted cauliflower from the oven. Using a sharp knife, carefully cut out the core to create a cavity in the cauliflower. Be careful not to cut through the bottom.
10. Stuff the quinoa mixture into the cauliflower cavity, packing it tightly to ensure it stays in place.
11. Return the stuffed cauliflower to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld together and the cauliflower to absorb some of the filling’s flavors.
12. Once the cauliflower is heated through and slightly browned on top, remove it from the oven.
13. Serve the Quinoa Stuffed Cauliflower on a platter, garnished with additional chopped cilantro and a drizzle of olive oil for an extra burst of flavor.

Capture the essence of Peruvian cuisine with this Quinoa Stuffed Cauliflower recipe that combines the earthy tones of quinoa with the roasted goodness of cauliflower, creating a dish that is as beautiful as it is delicious. Enjoy the process of creating this masterpiece and watch as your guests marvel at your culinary skills! Happy cooking!