Roasted Cauliflower Steaks with Rice Pilaf
These roasted cauliflower steaks are so delicious and so simple to prepare. Eating a vegan diet on occasion will improve your health overall. This dish has just ten good for you ingredients, but the flavors taste so complex and satisfying, you’ll want to make this on a regular basis.
We served the cauliflower steaks over a mix of quinoa and brown rice pilaf, delivering plenty of fiber and flavor.
This is a delicious recipe to serve as an entree, or you could serve it as a side with chicken or seafood. We eat this during the Daniel Fast as it’s vegan
What You Need to Make It
To make these Cauliflower Steaks and accompanying rice pilaf, you’ll need Cauliflower, olive oil, quinoa, brown rice, radicchio, kale, parsley, unsweetened cranberries, raw cashews, balsamic vinegar, and salt and pepper.
How to Make It
Preheat oven to 400. Place sliced cauliflower “steaks” on baking sheet and drizzle with olive oil and sprinkle with salt & pepper.
Roast in oven 15 minutes. Turn with tongs and roast an additional 5 minutes. Edges should be slightly brown.
In the meantime, cook the quinoa (and/or brown rice) according to package.
While still hot, place pilaf in a large bowl and add all ingredients.
Mix with wooden spoon just to incorporate all the flavors. The heat of the quinoa will wilt the radicchio and kale and soften the cranberries perfectly.
When the cauliflower is done, serve immediately over the pilaf or to the side.
Serves 2 as a main dish or 4 or as an appetizer.
This post was written by contributor Jacqui McGovern from Your Best Friend’s Kitchen.
Roasted Cauliflower Steaks with Rice Pilaf
Ingredients
Ingredients
- 1 head Cauliflower – sliced into 1/2″ thick “steaks”
- 3 T Olive Oil
- 8.5 oz package Seeds of Change Quinoa & Brown Rice
- 3 Radicchio leaves sliced and chopped
- 3 Kale leaves ribs removed, sliced and chopped
- 1 handful fresh flat leaf parsley – chopped
- 1/4 cup dried unsweet cranberries
- 1/4 cup raw cashews
- 2 TBS balsamic vinegar
- Salt and pepper
Instructions
Instructions
- Preheat oven to 400. Place sliced cauliflower “steaks” on baking sheet and drizzle with olive oil and sprinkle with salt & pepper.
- Roast in oven 15 minutes. Turn with tongs and roast an additional 5 minutes. Edges should be slightly brown.
- In the meantime, cook the pilaf according to package. (4-5 minutes in skillet.)
- While still hot, place pilaf in a large bowl and add all ingredients.
- Mix with wooden spoon just to incorporate all the flavors. The heat of the quinoa will wilt the radicchio and kale and soften the cranberries perfectly.
- When the cauliflower is done, serve immediately over the pilaf.
Notes
1/2 cup rice.
