Cauliflower steak with quinoa and green sauce
2 servings
60 minutes
Arina Zhuravleva shared the recipe with us.
1
Cut the cauliflower into steaks about 3 cm thick.
2
If you have a sous-vide at home, place the steaks in vacuum bags, add some salt and butter, and cook at 85 degrees for 20-25 minutes. If you don't have a sous-vide, grease the steaks with butter, season with salt, and bake in an oven preheated to 180 degrees for 20 minutes.
- Salt: to taste
- Butter: 40 g
- Cauliflower: 1 piece
3
While the cabbage is being prepared, cook the quinoa. Add the grains to boiling salted water and cook for 10-15 minutes.
- Quinoa: 100 g
4
Blend yogurt with basil, dill, tarragon, spinach, garlic clove, capers, and lemon juice. Add salt and sugar to taste.
- Greek yogurt: 120 g
- Basil: 5 g
- Dill: 5 g
- Tarragon: 5 g
- Spinach: 15 g
- Garlic: 1 clove
- Capers: 5 g
- Lemon juice: 15 ml
- Salt: to taste
- Ground black pepper: to taste
5
For the salad, cut the tomatoes into large pieces of random shapes.
- Tomatoes: 1 piece
- Yellow tomatoes: 1 piece
6
Chop the red onion into small cubes.
- Red onion: 10 g
7
Mix tomatoes and onions with quinoa, add finely chopped greens and dress with vinaigrette. Season with salt and pepper to taste.
- Quinoa: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Green: to taste
- Vinaigrette sauce: 10 ml
8
Fry the cauliflower in vegetable oil until golden brown on both sides.
- Cauliflower: 1 piece
- Vegetable oil: 30 ml
9
In the same pan, fry the shrimp for 2-3 minutes.
- Shrimps: 4 pieces
- Vegetable oil: 30 ml
10
Cut the shrimp into small pieces and add to the salad.
- Shrimps: 4 pieces
11
Pour a little sauce at the bottom of the serving plate, place the cauliflower steak on top, and add the salad on top.
12
Serve immediately.