YIELD: 4 servings
TOTAL TIME: 50 minutes
ACTIVE TIME: 20 minutes
|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)||–||–|
1 Preheat the oven to 200°C / 400°F.
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.
- 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