Cauliflower Steak Recipe

Prepare the Quinoa

Rinse the quinoa under cold water. Combine 1 cup of quinoa with 2 cups of water in a pot. Bring to a boil, then reduce heat to low and let simmer for about 15 minutes until all water is absorbed. Fluff with a fork.

Prepare the Chickpeas

Drain and rinse the chickpeas. You can sauté them in a pan with a tablespoon of EVOO for added flavor, if desired.

Make the Vinaigrette

In a small bowl, whisk together 2 tablespoons of Dijon mustard, 2 tablespoons of vinegar, and 2 tablespoons of EVOO. Add salt and pepper to taste.

Slice Cauliflower

Remove the leaves from the cauliflower and slice it into 1-inch thick steaks.

Cook Cauliflower Steaks

Heat 2 tablespoons of EVOO in a large skillet over medium heat. Add the cauliflower steaks and cook for about 5-7 minutes on each side until golden brown.

Add Toppings

In the last minute of cooking, add capers, raisins, and panko breadcrumbs on top of the steaks and cook until the panko is golden.

Assemble the Dish

Place a bed of arugula on each plate, top with quinoa, chickpeas, and the cauliflower steaks. Drizzle with the Dijon vinaigrette and garnish with fresh parsley.

Final Touch

Squeeze fresh lemon juice over the plated dish before serving.