UNITS
SCALE
INGREDIENTS
CAULIFLOWER
- 2 heads Cauliflower
- 4 tbsp Olive oil , extra virgin
- 4 tsp Salt
- 4 tsp Garlic powder
- 2 tsp Paprika
GARLIC QUINOA
- ½ cup Yellow onion , finely chopped
- 1 tbsp Olive oil , extra virgin
- 2 tsp Garlic , minced
- 1 cup Quinoa , rinsed and drained
- 2 cups Stock , chicken or vegetable
- ¼ tsp Salt
- ½ cup Pesto
METHOD
- Preheat the oven to 200°C / 400°F. Remove the outer leaves from the cauliflower heads. Cut them in half from top to bottom, separating the stems in half. Trim off the outer rounded edges of each piece to create 2 ½ cm /1” thick steaks.
- Place steaks and any extra cauliflower pieces on a baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, paprika. Roast until stems are tender when pierced with a fork, about 30 minutes.
- Sauté onion in olive oil for 2-3 minutes; add garlic and continue sautéing for another 30 seconds.
- Add quinoa, stock and salt to pan; bring to boil then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
- Top roasted cauliflower steaks with pesto and serve with quinoa.
NOTES
- Feel free to use water instead of stock to cook the quinoa, or half and half also works
- The excess cauliflower florets you roast make a great snack or addition to a salad
- Alternatively, prepare homemade pesto
