This vegan, gluten-free recipe from holistic nutrition counselor, Elizabeth Stein is unbeatable. Talk about whole food cooking, this recipe manages to squeeze atremendous amount of protein, vitamins, fiber and minerals into one dish that completely satisfies. We’re not surprised to see a recipe like this from Elizabeth who is also the founder of Purely Elizabeth, a line of organic, gluten-free granola, oatmeal and baking mixes that leave little to be missed.
Says Elizabeth, “This recipe is total comfort food – but healthy comfort food. I love sharing this vegan dish with family and friends because most people are surprised that healthy, vegan food can taste this good. I’m all about using different textures and tastes to combine for an interesting, easy dish.” Get to roasting up those cruciferous veggies and enjoy slowly sauteing this dish that will leave you feeling like a gourmet – and in tip-top shape.
Pistachio Cranberry Pilaf With Roasted Cauliflower
2 cups cooked quinoa
1 cup cooked lentils
1 head of cauliflower
Himalayan sea salt
3 garlic cloves
1/3 cup cranberries
1/3 cup pistachios
Preheat oven to 425 degrees.
Cut cauliflower into bite-sized pieces and toss with olive oil and sea salt. Roast in the oven for about 20 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped garlic and sauté until fragrant. Add cauliflower, quinoa, lentils, cranberries and pistachios.
Sauté for 5 minutes then serve.