Ingredients

4 Servings

Produce

  • Cauliflower 2 heads

  • Fresh Arugula 1/4 lb

  • Fresh Thyme 1/4 bunch

  • Orange 1

  • Red Radishes 8

  • Garlic Clove 1

Canned/Bottled Goods

  • Sherry Vinegar 2 Tbsp

Packaged Products

  • Pesto 1 cup

Spices

  • Kosher Salt 1 3/4 tsp

  • Black Pepper 1/4 tsp

Dry Goods

  • Red Quinoa 1 cup

Pantry

  • Extra Virgin Olive Oil 3 Tbsp

Preparation

  1. Preheat

    Preheat the oven. Line sheet pan with foil.

    Connect Oven
  2. Flavor & Boil Quinoa

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

    • 1, smashed Garlic Clove
    • 1/4 bunch Fresh Thyme
    • 1/2 tsp Kosher Salt
    • 1 cup Red Quinoa
    • 2 cups Water
  3. Season & Cook Cauliflower

    Slice cauliflower steaks and season on both sides. Place on a sheet pan and then onto the top oven rack. Start the cook sequence.

    • 2 heads, Cut into 1" Thick Steaks Cauliflower
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 tsp Kosher 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 Red Radishes
    • 1, cut into 1/4" thick rings Orange
    • 1/4 lb Fresh Arugula
    • 2 Tbsp Sherry Vinegar
    • 2 Tbsp Extra Virgin Olive Oil
    • 1/4 tsp Kosher Salt
  6. 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 g 44%
Total Saturated Fat 6 g 32%
Unsaturated Fat 28 g  
Low Cholesterol 0 mg 0%
Sodium 1480 mg 60%
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