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    Home » Recipes » Entrees

    Roasted Cauliflower Steaks with Rice Pilaf

    Published: Jan 15, 2015 · Modified: Aug 20, 2017 by Kelly Stilwell · This post may contain affiliate links 2 Comments

    Jump to Recipe Print Recipe

    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.

    Vegetarian dishes are some of my favorite foods. What I love about this Roasted Cauliflower Steaks recipe is that you can get these vegetables year round, and quinoa is so healthy. Add this to your dinner recipes!

    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.

    Vegetarian dishes are some of my favorite foods. What I love about this Roasted Cauliflower Steaks recipe is that you can get these vegetables year round, and quinoa is so healthy. Add this to your dinner recipes!

    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.

    Vegetarian dishes are some of my favorite foods. What I love about this Roasted Cauliflower Steaks recipe is that you can get these vegetables year round, and quinoa is so healthy. Add this to your dinner recipes!

    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.

    Vegetarian dishes are some of my favorite foods. What I love about this Roasted Cauliflower Steaks recipe is that you can get these vegetables year round, and quinoa is so healthy. Add this to your dinner recipes!

    When the cauliflower is done, serve immediately over the pilaf or to the side.

    Vegetarian dishes are some of my favorite foods. What I love about this Roasted Cauliflower Steaks recipe is that you can get these vegetables year round, and quinoa is so healthy. Add this to your dinner recipes!

    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

    These roasted cauliflower steaks are so delicious and so simple to prepare. Eating a vegan diet on occasion will improve your health overall, and you won’t miss the meat with this dish!
    5 from 1 vote
    Print this Recipe Pin this Recipe Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 2 people
    Calories: 450kcal
    Author: Kelly Stilwell

    Ingredients

    Ingredients

    • 1 head Cauliflower - sliced into ½" 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
    • ¼ cup dried unsweet cranberries
    • ¼ 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

    Notes: If you can’t find Seeds of Change, feel free to use ½ cup of quinoa and a
    ½ cup rice.

    Nutrition

    Serving: 1 | Calories: 450kcal | Carbohydrates: 42g | Protein: 12g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 127mg | Potassium: 1426mg | Fiber: 7g | Sugar: 19g | Vitamin A: 8710IU | Vitamin C: 244mg | Calcium: 207mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!
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    Food, Fun & Faraway Places participates in the Amazon Associates Program and other affiliate advertising programs designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites.

    Reader Interactions

    Comments

    1. Julie Wood

      January 17, 2015 at 10:39 am

      This is such a healthy dish to make and it has lots of fiber and I think that quinoa is so healthy to eat. I want to make your amazing dish!

      Reply
    2. Nicole D

      January 16, 2015 at 11:33 pm

      Now this is a fantastic dish! Wow! I love the presentation of the final outcome, yummy!!!

      Reply

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    Welcome! Food, Fun & Faraway Places® is a travel and food blog written by Kelly Stilwell. From delicious recipes to world travel, we’ve got you covered! Contact Kelly at kastilwell@gmail.com.

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