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!
Servings: 2 people
Calories: 450kcal
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
Notes: If you can’t find Seeds of Change, feel free to use 1/2 cup of quinoa and a
1/2 cup rice.
1/2 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