ROASTED CAULIFLOWER, TEMPEH QUINOA BOWL WITH PEACH CHUTNEY DRESSIN AND PICKLED MUSHROOMS
1/2 Head of Cauliflower
2 Cups of Quinoa
2 1/2 T Peach Chutney
1 T Blood Orange Olive Oil or any citrus Oil
Tempeh- I use Miso Ginger
Roast Cauliflower with a little oil and salt at 425 for 20 minutes. meanwhile cook quinoa according to package.
For the dressing blend chutney and Citrus oil and toss into cooked quinoa. Mix in Cauliflower, top with Tempeh and Pickled Mushrooms.