Cauliflower Quinoa Dumplings in Creamy Marinara Sauce

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Average Rating: 5 | Rated By: 3 users

If you are Italian food lover you will love this outrageously delicious vegetarian dish. This gluten-free recipe is made with tasty cauliflower and quinoa dumplings baked in a delicious creamy marinara sauce. This dish is ideal for a healthy meatless lazy night. Serve with a salad or over steamed veggies

Ingredients

  • CAULIFLOWER QUINOA DUMPLINGS
  • 2 cups cauliflower rice
  • 1 cup cooked quinoa, cooled
  • 1 cup chopped fresh parsley
  • 1/3 cup potato flour
  • 3 large eggs, whisked
  • 1 Tbsp. Extra virgin olive oil
  • 2 tsp. GF dried oregano
  • 1 garlic clove, minced
  • 1/2 tsp pure sea salt
  • 1/4 tsp. GF ground black pepper
  • CREAMY MARINARA SAUCE
  • 1 Tbsp. Extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 Tbsp. GF dried basil
  • Pinch of GF cayenne pepper (optional)
  • 1/2 cup pure tomato sauce
  • 1 1/4 cup cream
  • Sea salt to taste
  • 1 cup grated cheddar cheese, divided
  • Instructions

  • In a large bowl combine dumplings ingredients and refrigerate for 15 minutes
  • In the meantime using a medium saucepan heat olive oil over medium heat, add garlic, basil and cayenne pepper. Cook for 1 minute
  • Add tomato sauce and stir. Add cream and 1/4 cup of cheddar cheese and season with salt. Bring to boil and remove from the heat. Set aside
  • Preheat oven to 375 F and brush an 8x10-inch baking dish with oil
  • To prepare dumplings, wet your hands with water and form 12 dumplings. Place dumplings about 1/4-inch apart in the baking dish and pour sauce over the top. Cover the dish with a lid or foil and bake for 30 minutes. Remove the lid and sprinkle remaining cheese over the dumplings. Bake for 15 more minutes. Rest for 15 minutes before serving


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