Roasted Cauliflower and Quinoa with Candied Walnuts

• 1 small head of cauliflower
• 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

1. Preheat the oven to 420 and set the oven rack to the highest setting.
2. Line a baking sheet with parchment paper.
3. Cut cauliflower into bite-sized pieces, toss with the extra-virgin olive oil and spread on a sheet tray.
4. Roast in the oven for 20-30 minutes, or until soft and very brown in spots, turning half way through.
5. While the cauliflower is roasting, prepare the walnuts.
6. Line a plate with a piece of parchment paper.
7. Add the walnuts, sugar, salt and pepper to a small frying pan over high heat and stir well.
8. Cook until the nuts have caramelized and all the liquid has evaporated, shaking the pan occasionally, about 4 minutes.
9. Transfer the walnuts to the plate, making sure they are in a single layer.
10. Add the quinoa to a small frying pan over medium high heat.
11. 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.
12. Remove from the heat.
13. To serve, place the roasted cauliflower on a serving platter and top with candied walnuts and toasted quinoa.

head of cauliflower, extravirgin olive oil, walnuts, sugar, water, salt, freshly ground pepper, quinoa

Taken from www.foodandwine.com/recipes/roasted-cauliflower-and-quinoa-candied-walnuts (may not work)