Rainbow quinoa, chimichurri, preserved lemon oil

Preheat the grill to medium-high. Cut the cauliflower head into thick slices (steaks). Brush both sides with olive oil and season with salt and black pepper.

Prepare the Cauliflower

Place the cauliflower steaks on the grill and cook for about 5-7 minutes on each side until tender and charred. Remove from the grill and set aside.

Grill the Cauliflower

In a saucepan, bring vegetable broth to a boil. Add the rainbow quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Cook the Quinoa

In a blender or food processor, combine parsley, cilantro, garlic, red wine vinegar, preserved lemon, and water. Blend until smooth. Adjust seasoning with salt if necessary.

Make the Chimichurri

On a plate, arrange the grilled cauliflower steak, add a serving of rainbow quinoa, and drizzle with chimichurri. Finish with a drizzle of preserved lemon oil if desired.

grilled cauliflower steak (vg)

Recipe information

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