
Cauliflower Steak with Quinoa and Green Sauce
Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
20
🍽️ Servings
2
Description
This recipe was shared with us by Sarah Johnson.
Ingredients
- Cauliflower - 1 piece
- Butter - 1.4 oz
- Quinoa - 3.5 oz
- Natural Yogurt - 4.2 oz
- Spinach - 0.5 oz
- Basil - 0.2 oz
- Tarragon - 0.2 oz
- Dill - 0.2 oz
- Capers - 0.2 oz
- Garlic - 1 clove
- Meyer Lemon Juice - 0 fl oz
- Tomatoes - 1 piece
- Mixed tomatoes of different colors - 1 piece
- Spanish onions - 0.4 oz
- Vinaigrette Vegetable Mix - 0 fl oz
- Vegetable Oil - 1 fl oz
- Shrimp - 4 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Herbs - to taste
Step by Step guide
Step 1
Cut the cauliflower into steaks about 1.2 inches thick.
Step 2
If you have a sous-vide at home, place the steaks in vacuum-sealed bags, add a little salt and butter, and cook at 185°F for 20-25 minutes. If you don't have a sous-vide, brush the steaks with butter, season with salt, and bake in an oven preheated to 356°F for 20 minutes.
Step 3
While the cabbage is cooking, boil the quinoa. Add the grains to a pot of boiling salted water and cook for 10–15 minutes.
Step 4
Blend the yogurt with basil, dill, tarragon, spinach, a clove of garlic, capers, and lemon juice. Add salt and sugar to taste.
Step 5
For the salad, cut the tomatoes into large pieces of any shape.
Step 6
Dice the red onion into small cubes.
Step 7
Combine the tomatoes and onions with the quinoa, add finely chopped herbs, and dress with vinaigrette. Season with salt and pepper to taste.
Step 8
Sauté the cauliflower in vegetable oil until golden brown on both sides.
Step 9
In the same skillet, sauté the shrimp for 2–3 minutes.
Step 10
Chop the shrimp into small pieces and add them to the salad.
Step 11
Pour a little sauce onto the bottom of the serving plate, place the cauliflower steak on top, and then add the salad on top.
Step 12
Serve immediately.
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