Roasted Cauliflower Pesto Steaks with Arugula Salad and Quinoa - Innit

Ingredients

4 Servings

Produce

  • Cauliflower 2 heads

  • Arugula 1/4 pound

  • Thyme 0.3 ounce

  • Orange 1

  • Radish 8

  • Garlic Clove 1 clove

Canned/Bottled Goods

  • Sherry Vinegar 2 tablespoons

Packaged Products

  • Pesto 1 cup

Spices

  • Kosher Salt 1 3/4 teaspoons

  • Black Pepper 1/4 teaspoon

Dry Goods

  • Red Quinoa 1 cup

Pantry

  • Extra Virgin Olive Oil 3 tablespoons

Preparation

  1. Gather Ingredients

    Unbox your ingredients

  2. Preheat

    Preheat the oven to 425 F. Line sheet pan with foil.

    Connect Oven
  3. Flavor & Boil Quinoa

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

    • 1 clove, smashed Garlic Clove
    • 0.3 ounce Thyme
    • 1/2 teaspoon Kosher Salt
    • 1 cup Red Quinoa
    • 2 cups Water
  4. Season & Bake Cauliflower Steaks

    Prepare ingredients. Season both sides of cauliflower on sheet pan. Bake for 15 minutes.

    • 2 heads, Cut into 1" Thick Steaks Cauliflower
    • 1 tablespoon Extra Virgin Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  5. Cover & Simmer Quinoa

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

    • 1 cup Red Quinoa
  6. Salad Creation

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

    • 8, wedged Radish
    • 1, cut into 1/4" thick rings Orange
    • 1/4 pound Arugula
    • 2 tablespoons Sherry Vinegar
    • 2 tablespoons Extra Virgin Olive Oil
    • 1/4 teaspoon Kosher Salt
  7. Serve & Enjoy

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

    • 1 cup 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  
Low Cholesterol 0 mg 0%
Sodium 1530 mg 70%
Total Carbohydrate 54 g 19%
Good Source: Fiber 11 g 40%
Sugars Total 13 g  
Good Source: Protein 18 g 37%
Excellent Source: Vitamin C 165 mg 180%
Calcium Ca 319 mg 25%
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By Innit Culinary Team