Asparagus & Cauliflower Casserole Recipe
This is an amazing, lemon-flavored warm or cold toss is high in nutrients and flavor.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine: American
Servings: 2
- ½ head organic cauliflower chopped
- 1 tbsp coconut oil or olive oil extra virgin
- ½ tsp unrefined sea salt or pink Himalayan salt to taste
- ½ tsp black pepper to taste
- 4 oz. asparagus trimmed and chopped into one-inch pieces (use more if desired)
- 1 cup sweet onion chopped
- 1 tbsp butter
- ½ cup organic quinoa (cook according to instructions
- 2 garlic cloves diced ((or Dorot frozen crushed garlic cubes))
- 1 cup vegetable stock
- zest and juice of 1 organic lemon
- parsley to garnish
- 2 tbsp sour cream optional (cashew cream may be used (see notes))
Use coconut oil to grease a 9x9 Pyrex baking dish. Add chopped cauliflower and sprinkle with salt and pepper. Bake at 400 degrees for 20-25 minutes or until lightly browned.
While the cauliflower is baking, cook the half cup of quinoa in one cup of vegetable stock. Be sure to rinse the quinoa first. Use a medium saucepan. Bring to a boil then reduce heat and simmer for 10-15 minutes.
Prepare the lemon zest and set aside. Keep whole lemon handy since you will also be using the juice.
In a large skillet, sauté the onions in butter over medium heat for 3-5 minutes. Add the garlic and continue sautéing for another minute.
Add the asparagus and juice from one lemon to the sauté and continue cooking until asparagus is tender (no more than 3 minutes).
Mix the cauliflower, quinoa, and asparagus and toss together with the lemon zest.
Toss the entire mixture with sour cream (or cashew cream) OPTIONAL
Top with parsley and serve.
Sour cream or cashew cream may be used but are optional (nutrition information is calculated without these ingredients).
For a vegan option, make cashew cream: Place 1/2 cup raw cashews and 1/4 cup of water in a blender and mix until creamy.