Recipe from online article
CAULIFLOWER STEAK WITH QUINOA
2 large heads cauliflower, cut into 1-inch-thick steaks
Olive oil for coating and sautéing
Salt and pepper, to taste
1 cup quinoa
1½ cups vegetable stock, divided
2 shallots, sliced
1 leek, rinsed and sliced (white part only)
1 small apple, peeled and diced
1 clove garlic, finely chopped
½ cup zucchini cut into ¼-inch dice
1 teaspoon finely chopped fresh thyme leaves
1 tablespoon finely chopped chives
2 cups well-washed basil leaves
1 cup grapeseed oil, chilled
At the largest part of each cauliflower head, cut two cross-sections to create 2 (1-inch-thick) steaks. In a large sauté pan coated with oil, brown the cauliflower steaks until golden brown on each side.
Season with salt and pepper; set aside.
Over medium-low heat, sweat quinoa in 1 tablespoon oil until a nutty aroma is achieved. Turn off heat and add 1 cup stock; simmer until almost dry. Cover and let stand for 15 minutes. Fluff with a fork and set aside.
Cut remaining cauliflower into small florets and blanch in salted water until tender. Drain and spread florets on a baking sheet and place in a 300-degree oven for about 15 minutes, or until florets have dried.
In a sauté pan, gently sweat the shallots, leek, apple, and garlic. Add the cauliflower florets and season with salt and pepper. Remove from heat, place in blender and purée. (You will only need a few teaspoons for this recipe. The remaining purée can be frozen or thinned with stock for a cauliflower soup.)
In a large sauté pan coated with oil, sauté zucchini until slightly golden brown. Add quinoa and remaining vegetable stock. Season with salt and pepper, to taste. Add 2 teaspoons cauliflower purée to thicken, add thyme and chives; drizzle with oil.
To make the Basil Oil, blanche basil and then shock in ice water; dry leaves well. In a blender, purée basil and grapeseed oil; strain.
To plate, place cauliflower steak on bed of quinoa and zucchini mixture and drizzle Basil Oil around the plate.
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