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YIELD: 4 servings
TOTAL TIME: 50 minutes
ACTIVE TIME: 20 minutes
DIFFICULTY: Medium
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Cauliflower | 1.2 kg / 2.7 lb | 2 medium heads |
| Olive oil, extra virgin | 60 g | 60 mL / 4 tbsp |
| Salt | 16 g | 4 tsp |
| Garlic powder | 8 g | 4 tsp |
| Paprika | 4 g | 2 tsp |
| White onion, chopped | 60 g / 2 oz | ½ cup |
| Olive oil, extra virgin | 15 g | 15 mL / 1 tbsp |
| Garlic, minced | 5 g | 2 tsp |
| Quinoa, rinsed and drained | 200 g / 7 oz | 1 cup |
| Stock, chicken or beef | 450 g | 450 mL / 2 cups |
| Salt | 1 g | ¼ tsp |
| Pesto (click here) | – | – |
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2 Remove outer leaves from the cauliflower heads. Cut them in half from top to bottom, separating the stems in half. Trim off outer rounded edges of each piece to create 2 ½ cm /1” thick steaks.
3 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.
4 Sauté onion in olive oil for 2-3 minutes; add garlic and continue sautéing for another 30 seconds.
5 Add quinoa, stock and salt to pan; bring to boil then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
6 Top roasted cauliflower steaks with pesto and serve with quinoa. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- 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
- Any leftover pesto can be frozen for several months
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