Due to restriction, we currently ship only within continental US.

Vegan Cauliflower ??Steak? with Quinoa

Vegan Cauliflower “Steak” with Quinoa

Vegan Cauliflower ??Steak? with Quinoa is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 100 %

Ingredients:

1

apple
2 cups

basil leaves
2 heads

cauliflower
1 tablespoon

chives
1 teaspoon

fresh thyme leaves
1 clove

garlic
1 cup

grapeseed oil
1

leek
some

olive oil
1 cup

quinoa
some

salt and pepper
2

shallots
1 cups

vegetable stock
1/2 cup

zucchini

Instructions:

  1. To make the basil oil, blanch the basil in boiling water (1 minute) and then shock in ice water; dry leaves well. In a blender, puree the basil and grapeseed oil; strain to get rid of any large leaf pieces and set aside.At the largest part of each cauliflower head, cut two 1-inch-thick slices, or ??steaks.? Reserve the remaining cauliflower.In a large saute pan coated with olive oil, brown the cauliflower steaks until golden brown on each side. Season with salt and pepper and set aside.Over medium-low heat, saute the quinoa in 1 tablespoon olive oil until a nutty aroma is achieved. Turn down the heat and add 1 cup of stock; simmer until almost dry. Cover and let stand for 15 minutes. Fluff with a fork and set aside.

  2. Cut the remaining cauliflower into small florets and blanch in salted water until tender.

  3. Drain and spread florets on a baking sheet and place in a 300-degree oven for about 15 minutes, or until florets have dried.In a saute pan, gently cook the shallots, leek, apple and garlic over medium-low heat until tender.

  4. Add the cauliflower florets and season with salt and pepper.

  5. Remove from heat, place in blender, and puree. (You will only need a few teaspoons for this recipe. The remaining puree can be frozen or thinned with stock for a cauliflower soup.)In a large saute pan coated with oil, saute the zucchini until slightly golden brown.

  6. Add the cooked quinoa and remaining vegetable stock. Season with salt and pepper to taste.

  7. Add 2 teaspoons cauliflower puree to thicken, add thyme and chives, and drizzle with basil oil.On each of 4 plates, place a cauliflower steak on bed of quinoa-and-zucchini mixture and drizzle the basil oil around the plate.

Wine Pairing :

  • merlot
  • cabernet sauvignon
  • pinot noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon.