Cauliflower Steaks with Roasted Red Pepper Sauce, Spinach and Goat Cheese
Cauliflower Steaks with Roasted Red Pepper Sauce, Spinach and Goat Cheese
Servings
4
Ingredients
- 1 cup quinoa
- 1 cup spinach
- ⅓ cup goat cheese
- Salt and pepper
For the Cauliflower
- 1 cauliflower, cut into ¾ inch steaks
- 1 tsp smoked paprika
- 1 tsp curry powder
- Salt and pepper to taste
- 1-2 tbsp olive oil
For the Romesco Sauce
- 2 Roma tomatoes
- ¾ cup almonds
- 2 large roasted red peppers from a jar
- 3 cloves garlic
- 1 teaspoon smoked paprika
- ¼ fresh flat leaf parsley (or basil)
- 2 T olive oil
- Juice of half a lemon
- 1 T Champagne vinegar
- Salt and pepper
Instructions
Preheat the oven to 400 degrees. Cut the cauliflower steaks into 3/4 inch and place on a sheet tray lined with parchment paper. Season with oil and spice. Bake for 25 minutes in a 400 degree oven, then flip, and bake for another 10 min.
Cook the quinoa according to package instructions (1 cup of dried quinoa to 2 cups of liquid. Bring to a boil then reduce to a simmer, cover, and cook for 15 minutes). Stir in fresh spinach to the cooked quinoa and stir until it has wilted slightly. Stir in salt, pepper, a drizzle of olive oil and goat cheese.
For the sauce:
Blend all the ingredients in a blender. Taste for seasoning.
To serve:
Spoon a little sauce onto the plate topped with the quinoa mix, a cauliflower steak, and move sauce. Garnish with any extra almonds and enjoy!
Shopping List
Produce
- 1 large head of cauliflower
- Two large Roma tomatoes
- 3 large garlic cloves
- ¼ cup fresh parsley or basil
- 1-2 cups of fresh spinach
- 1 lemon
Pantry Staples
- Curry powder
- Smoked paprika
- Olive oil
- Salt & pepper
Dairy
- Goat cheese (can sub. with feta)
Pantry Items
- Quinoa (or grain of choice)
- 1 jar of roasted red peppers
- 1 cup of almonds (I like roasted and salted)
- White vinegar (white balsamic, champagne vinegar, apple cider vinegar, etc)
