Roasted Cauliflower and Quinoa with Candied Walnuts

Ingredients

• 1 small head of cauliflower (1 bag of TJ's broccoli & cauliflower mix)
• 1 tablespoon extra-virgin olive oil
• 1/2 cup walnuts
• 2 tablespoons sugar
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons quinoa

Directions

1. Preheat the oven to 420° and set the oven rack to the highest setting. Line a baking sheet with parchment paper.
2. Cut cauliflower into bite-sized pieces, toss with the extra-virgin olive oil and spread on a sheet tray. Roast in the oven for 20-30 minutes, or until soft and very brown in spots, turning half way through.
3. While the cauliflower is roasting, prepare the walnuts. Line a plate with a piece of parchment paper. Add the walnuts, sugar, salt and pepper to a small frying pan over high heat and stir well. Cook until the nuts have caramelized and all the liquid has evaporated, shaking the pan occasionally, about 4 minutes. Transfer the walnuts to the plate, making sure they are in a single layer.
4. Add the quinoa to a small frying pan over medium high heat. When the quinoa begins to pop, shake the pan occasionally and continue to cook for about 2 more minutes, or until the quinoa is fragrant and light brown. Remove from the heat.
5. To serve, place the roasted cauliflower on a serving platter and top with candied walnuts and toasted quinoa.

From: https://www.foodandwine.com/recipes/roasted-cauliflower-and-quinoa-candied-walnuts