1 medium leek, washed thoroughly and thinly sliced
1 head of cauliflower, washed and trimmed
½ tablespoon, coconut (or olive) oil – divided
2 cloves of garlic, peeled and minced
1 ½ tablespoon tahini
1 tablespoon nutritional yeast
1 tablespoon miso paste
1 ½ cups vegetable broth
1 ½ cups cooked quinoa
½ tablespoon lemon juice
¼ cup hemp seeds
1 teaspoon coarse salt
Black pepper (optional)
2 tablespoons Italian Parsley, chopped
Process the cauliflower florets in a food processor until they are very small, 12- 14 pulses. Preferably the size of rice.
Heat the oil in a 12 inch non-stick skillet in medium heat. Add the leaks and garlic. Sauté until leeks are tender and beginning to brown.
Stir in the cauliflower and cook, stirring occasionally, for 5-8 minutes.
In the meantime, whisk the tahini, nutritional yeast, miso paste, salt, and vegetable broth in a bowl.
When the cauliflower is cooked through, add the quinoa and the tahini mixture. Let it come to a simmer. Cook until the excess liquid is evaporated. Give it a generous stir.
Turn off the heat. Stir in the lemon juice and hemp seeds.
When ready to serve, sprinkle it with parsley and black pepper.