Name: Cauliflower With Quinoa, Prunes and Peanuts
Yield: 4–6 servings
Ingredients: 3 tablespoons olive oil; 1/4 red onion, minced; 1 shallot, minced; 1 garlic clove, minced; 1/2 cup quinoa; 2 cups vegetable broth or water; 1 sprig thyme; Salt and pepper; 1 head cauliflower; 1/3 cup finely diced prunes; 2 tablespoons chopped unsalted roasted peanuts, plus 1 tablespoon crushed nuts; 1 tablespoon onion puree (2 tablespoons olive oil, 1 onion, very thinly sliced, 1 tablespoon sherry vinegar, Salt & pepper); 1 tablespoon unsalted butter; 2 tablespoons finely chopped cilantro, plus a handful of whole leaves; 1 tablespoon finely chopped chives

Cauliflower with Quinoa Prunes and Peanuts

Photo by Maura McEvoy

Recipe information

Yield
4–6 servings

Ingredients

3 tablespoons olive oil

1/4 red onion, minced

1 shallot, minced

1 garlic clove, minced

1/2 cup quinoa

2 cups vegetable broth or water

1 sprig thyme

Salt and pepper

1 head cauliflower

1/3 cup finely diced prunes

2 tablespoons chopped unsalted roasted peanuts, plus 1 tablespoon crushed nuts

1 tablespoon onion puree (2 tablespoons olive oil, 1 onion, very thinly sliced, 1 tablespoon sherry vinegar, Salt & pepper)

1 tablespoon unsalted butter

2 tablespoons finely chopped cilantro, plus a handful of whole leaves

1 tablespoon finely chopped chives

Preparation

For the Onion Puree:
Step 1
In a medium saucepan, heat the oil over medium-low heat. Add the onions and cook, stirring often, until they are completely soft but have not taken on any color, 15 to 20 minutes. A bit of water helps here. Add the vinegar and cook for 5 more minutes. Season with salt and pepper. Transfer to a blender and process until satiny-smooth. The puree can be cooled, covered, and stored in the refrigerator for up to 2 days.
For the Cauliflower with Quinoa, Prunes & Peanuts:
Step 2
Preheat the oven to 400°F.
Step 3
In a small saucepan, heat 1 table-spoon of the oil over medium-low heat. Add the onion, shallot, and garlic and cook, stirring often, until the onion is softened, about 5 minutes. Add the quinoa and toast, stirring constantly, for about a minute.
Step 4
Increase the heat to high, add 1 cup of the broth and the thyme, season with salt and pepper, and bring to a simmer. Cook, covered, until almost all the liquid has been absorbed, about 15 minutes. Remove from the heat and let stand for 5 minutes. Discard the thyme sprig.
Step 5
Trim the stem of the cauliflower so that the head sits flat on a cutting board. Cut down through the center of the head, making 4 thick slices. Most of the slices will still have a bit of stem still attached and that's good.
Step 6
Heat 2 tablespoons of the olive oil over medium-high heat in the largest skillet you have. Working in batches, brown the cauliflower slices on both sides, about 3 minutes per side. Transfer to a baking pan.
Step 7
Season the cauliflower with salt and pepper, transfer to the oven, and roast until tender, about 15 minutes.
Step 8
Meanwhile, add the prunes, chopped peanuts, and onion puree to the quinoa and gently heat through, stirring. Add the remaining 1 cup broth to moisten the quinoa, then stir in the butter and chopped cilantro. Season with salt and pepper.
Step 9
Lay the cauliflower slices on plates and spoon the quinoa on top. Sprinkle with crushed peanuts, chives and cilantro leaves.

Excerpted from The Gramercy Tavern Cookbook by Michael Anthony with a History by Danny Meyer. Copyright © 2013 by Gramercy Tavern Corp.; photographs copyright © 2013 by Maura McEvoy. Excerpted by permission of Clarkson Potter, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. MICHAEL ANTHONY is the executive chef-partner of Gramercy Tavern. In 2012, he recieved the James Beard Award for Best Chef: NYC. Originally from Cincinnati, Ohio, Michael recieved degrees from Indiana University and Paris's celebrated Ferrandi culinary school. He has cooked in Japan and in some of the finest French restaurants, including Jacques Cagna, Michel Geérard, L'Arpège, L'Astrance, and, in New York, Daniel. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns. DANNY MEYER is chief executive officer and founder of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Shake Shack, Union Square Events, The Modern, Maialino, Untitled, and North End Grill. He has long served on the boards of Share Our Strength and City Harvest and is on the executive committees of NYC & Company, Union Square Partnership, and the Madison Square Park Conservancy. He is the author of the New York Times bestseller Setting the Table

TagsCauliflower Vegetable Quinoa Rice & Grains Prune Dried Fruit Fruit Peanut Nut Side Main Dinner Vegetarian Dairy Free Gluten Free Cookbooks

Recipe notes

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Recipe information

Ingredients

Preparation

For the Onion Puree:

Step 1

For the Cauliflower with Quinoa, Prunes & Peanuts:

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Recipe notes

See Related Recipes and Cooking Tips

43 Craveable Cauliflower Recipes to Cook Right Now

67 Healthy Thanksgiving Recipes that Are Actually Delicious

23 Sweet and Salty Ways to Cook With Peanuts

3 New, Warming Recipes for Winter