This recipe was developed by Robin Bashinsky.
Ingredients
4cupscauliflower florets (from a 2-lb.
head)
1 12teaspoonsground cumin
6tablespoonsolive oil, divided
1 14teaspoonskosher salt, divided
1 12cupsquinoa
115.5-oz.
Photo:Jen Causey
12cupcotija cheese or queso fresco, crumbled (about 2 oz.)
Roast until cauliflower is tender and caramelized, 15 to 17 minutes, stirring halfway through.
Stir and reduce heat to medium.
Cover and cook until quinoa has absorbed most of the water, 12 to 14 minutes.
Let stand for 5 minutes.
Fluff with a fork and transfer to a large bowl; stir in beans.
Make dressing: Whisk mole, vinegar, honey, and remaining 14 cup oil in a small bowl.
Transfer half to quinoa mixture; add arugula and toss gently.
Serve cauliflower over quinoa, topped with cheese and pumpkin seeds.
Drizzle with remaining dressing and serve with lime wedges, if using.
2,000 calories a day is used for general nutrition advice.
