Easy, delicious, weeknight cauliflower & quinoa recipe

becsks

I try to eat pretty clean, natural foods. I'm predominantly vegetarian because it's too expensive to buy organic meat. So I'm always on the lookout for new ways to make simple weeknight vegetarian meals, and my concoction last night was a winner!

I prepared quinoa made with a little chicken bouillon or chicken stock (brown rice would work too)
I poached one egg (could also fry lightly with a tsp of oil) and laid it on top of the quinoa
I put the following cauliflower recipe over the quinoa and egg:

1 large head of cauliflower
3 tablespoons of olive oil
a couple pinches of sea salt
2 cloves garlic, minced
1 small bunch of chives or green onion, chopped
zest of one lemon
freshly grated Parmesan
a bit of sea salt

To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.

Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden - all told about six minutes (up to ten minutes if your pieces are a bit larger). In the last 30 seconds stir in the garlic.

Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of sea salt. Serve immediately.

Makes enough cauliflower for 3-4 people, when served over the quinoa and eggs. Just make enough quinoa (at least 3/4 cup cooked per person) and eggs (one per person) for the right quantities of people and you have an easy weeknight meal.

(minorly adapted from) http://www.101cookbooks.com/archives/simple-cauliflower-recipe.html