YIELD: 4 servings
TOTAL TIME: 50 minutes
ACTIVE TIME: 20 minutes
DIFFICULTY: Medium

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)

METHOD

Preheat the oven to 200°C / 400°F. 

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.

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
  • Any leftover pesto can be frozen for several months