Roasted tri-colored cauliflower in romesco sauce over quinoa, kale ribbons, and toasted daal.
Short History: Cauliflower originates from the Mediterranean region. It was used in Asian cuisine for centuries before it was introduced into European cuisine around the 16th century, where it became a delicacy in France. It wasn’t in North American cuisine until the 1900’s, and now it is mainly produced in California – CA produces 89% of the cauliflower in the US! This meal from The Vegan Taste is a great source of Vitamin B6, C, & K, as well as antioxidants, iron, folate, protein, and more!
Reheating Instructions: Warm in a pan over medium heat for 3 to 4 minutes.
“There is a lot going on this dish, and I liked all of it. Great selection of veggies.” – Kelly Co. from Mesa
“This seemed like the healthiest dish in all the right ways. Very tasty.” Belinda Br. from Phoenix