Want a fast, comforting and veggie-packed dinner?
Our associates at Riverford have come to the rescue with this seasonal recipe for Cauliflower & Quinoa Paella with Roast Peppers & Almonds.
Prepared in simply half-hour and vegan-friendly, it options nutty cauliflower and vibrant vitamin-rich pink peppers. The right supper for a cold January night!
for 2 servings You’ll want:
2 pink peppers
30g flaked almonds
1 shallot, peeled and chopped
1 cauliflower, damaged into florets
½ tablespoon smoked paprika
1 pinch of saffron
1 bay leaf
1 garlic clove, peeled and chopped
100ml white wine
Small bunch of parsley
Tips on how to:
- Preheat your oven to 220˚C/Fuel 7.
- Slice the peppers into massive lobes. Rub flippantly with oil and place skin-side up on a roasting tray. Switch to the oven and roast for 15-20 minutes, till the pores and skin has blistered.
- In the meantime, toast the almonds in a dry frying pan for 2-3 minutes, till golden. Switch to a plate.
- Add the shallot and cauliflower to a frying pan with 2 tbsp oil. Fry for 3-4 minutes till they each begin to tackle a little bit color.
- Add the quinoa to the frying pan with the paprika, saffron, bay and garlic. Fry for 1 min. Add the passata and white wine. Let the wine bubble away for 1 extra min.
- Tip within the inventory. Simmer gently for 12-15 minutes, till every little thing is tender. Add a touch extra water if it appears like drying out.
- Whereas the paella cooks, finely zest the lemon. Finely chop the parsley with the lemon zest, including a pinch of salt as you achieve this. Roughly chop the almonds.
- When the peppers are cooked, take away them from the oven and depart to chill for five minutes. Draw back the burned skins. Slice the flesh into strips.
- Stir the peppers into the paella, with a squeeze of lemon juice. Style and regulate with salt, pepper and extra lemon juice as wanted.
- Divide the paella between 2 plates. Garnish with chopped parsley, lemon zest, almonds and a wedge of lemon.