Ingredients

4 Servings

Produce

  • Rocket 110 g

  • Radishes 8

  • Orange 1

  • Cauliflower 2 heads

  • Fresh Thyme 7 g

  • Garlic Clove 1

Canned/Bottled Goods

  • Sherry Vinegar 2 Tbsp

Packaged Products

  • Pesto 240 g

Spices

  • Salt 1 3/4 tsp

  • Black Pepper 1/4 tsp

Dry Goods

  • Red Quinoa 170 g

Pantry

  • Extra Virgin Olive Oil 3 Tbsp

Preparation

  1. Preheat

    Preheat the oven to 230C. Line baking tray with foil.

    Connect Oven
  2. Flavour & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1, smashed Garlic Clove
    • 7 g Fresh Thyme
    • 1/2 tsp Salt
    • 170 g Red Quinoa
    • 470 ml Water
  3. Season & Cook Cauliflower

    Prepare ingredients. Season both sides of cauliflower on baking tray. Cook for 17 minutes.

    • 2 heads, Cut into 3 cm thick steaks Cauliflower
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  4. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

  5. Salad Creation

    Prepare ingredients. Combine all of the ingredients in a medium bowl and mix well.

    • 8, wedged Radishes
    • 1, cut into 0.5 cm thick rings Orange
    • 110 g Rocket
    • 2 Tbsp Sherry Vinegar
    • 2 Tbsp Extra Virgin Olive Oil
    • 1/4 tsp Salt
  6. Serve & Enjoy

    Top cauliflower steaks with pesto sauce. Serve with quinoa and salad.

    • 240 g Pesto

Nutrition

  Amount per
serving
Daily value percentage
Calories 600 kcal  
Total Fat 34.0 g 44%
Total Saturated Fat 6.0 g 32%
Unsaturated Fat 28 g  
Cholesterol 0 mg 0%
Sodium 1480 mg 60%
Total Carbohydrate 54 g 19%
Fiber Total Dietary 11 g 40%
Sugars Total 13 g  
Protein 18 g 37%
Vitamin C 165 mg 180%
Calcium Ca 318 mg 25%
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By Innit Culinary Team