Thursday, January 29, 2009

CAULIFLOWER STEAK WITH QUINOA

Two Days Ago I Made:
CAULIFLOWER STEAK WITH QUINOA, SPICY GARLIC SPINACH, CAULIFLOWER SOUP, AND GARLIC BREAD for DINNER.

Simply browned 1" cauliflower steaks atop a bed of creamy quinoa with leeks, zucchini, and chives.
This is another example of a fine dinning dish.
Hearing that, you'd think that this was an extremely difficult and time consuming dish.
But it wasn't.
It's all about being organized and having your ingredients ready to go.

It takes no longer than 10 minutes to brown the steaks.
In the meantime, you cook the quinoa in vegetable broth.
And while all this is happening, you cut the remaining cauliflower florets, blanche, then throw in a preheated oven for 15 minutes or until they have dried up.

Then you saute the leeks, shallots, and garlic.
Add the florets and puree.

In a large saute pan, saute the zucchini.
Add the quinoa and more vegetable stock and the rest of the ingredients, including 2 T of the cauliflower puree.

To plate, you place the cauliflower steak on a bed of quinoa.

The original recipe calls for BASIL OIL to be drizzled over and around the plated steak, but I used chipotle adobe sauce instead.

*With the leftover cauliflower puree, I made a simple soup just by adding vegetable stock, salt and pepper as suggested in the book. I topped the soup with even more chipotle adobo sauce.

For the SPICY GARLIC SPINACH, I used my usual recipe of olive oil, chili pepper flakes,minced garlic, salt and pepper.

And for an added crunch, our favorite garlic bread.

I highly recommend making this entire meal for a fancy dinner.
Your guests will be highly impressed.

3 comments:

shelby said...

I just got that book and this recipe was the first that really caught my eye. I love cauliflower and the idea of making it into "steak" is so cooL!

Jeni Treehugger said...

Cauliflower steaks! Never heard them called that before!
That looks really taste and I bet the Cauli is delicious served like that!!

aTxVegn said...

I made that cauliflower steak when it was first published in Gourmet or Bon Apetit. I loved cooking it that way!