Mediterranean-Spiced Cauliflower 'Steaks'
with baby spinach Mediterranean salad and quinoa

Name: Mediterranean-Spiced Cauliflower 'Steaks'
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 head Cauliflower; 1/2 tsp Paprika; 1/4 tsp Oregano; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 Tbsp Cooking oil; for serving Parmesan cheese, grated; 1/2 Lemon, wedges; 2 Tbsp Red wine vinegar; 2 tsp Dijon mustard; 1 tsp Maple syrup; 1/4 tsp Oregano; 3 Tbsp Cooking oil; to taste Salt and pepper; 2 oz Baby carrots, sliced; 1/3 cup Kalamata olives, pitted and sliced ((or choose your favorite olive variety)); 4 oz Baby spinach; 4 Tbsp Feta, crumbled; 1 1/3 cups Quinoa (for 2 meals), uncooked ((yields ~4 cups cooked))

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

Mediterranean-Spiced Cauliflower 'Steaks'

Cauliflower 'steaks' are a fun way to enjoy this vegetable. Dressed up with some spices and parmesan, and we have a Mediterranean twist!
Smarts: Feel free to mix up the spices - refer to our spices by cuisine chart for some inspiration.

Dependency

Tofu and Broccoli Pesto Saute

Ingredients

Metric

Servings:

Mediterranean-Spiced Cauliflower 'Steaks':

Cauliflower - 1 head
Paprika - 1/2 tsp
Oregano - 1/4 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Cooking oil - 2 Tbsp
Parmesan cheese - for serving , grated
Lemon - 1/2 , wedges

Baby Spinach Mediterranean Salad:

Red wine vinegar - 2 Tbsp
Dijon mustard - 2 tsp
Maple syrup - 1 tsp
Oregano - 1/4 tsp
Cooking oil - 3 Tbsp
Salt and pepper - to taste
Baby carrots - 2 oz , sliced
Kalamata olives - 1/3 cup , pitted and sliced ((or choose your favorite olive variety))
Baby spinach - 4 oz
Feta - 4 Tbsp , crumbled

Quinoa (~4 cups cooked):

Quinoa (for 2 meals) - 1 1/3 cups , uncooked ((yields ~4 cups cooked))

Prep

Quinoa - This makes enough for Tuesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Cauliflower - Slice into 3/4” (2.5 cm) thick ‘steaks’ like this. Any parts that don’t slice cleanly into a ‘steak,’ just chop up into bite-sized pieces. (Can be done up to 3 days ahead)
Make spice mix - Mix together paprika, oregano, salt, and pepper. (Can be done up to 5 days ahead)
Make dressing - If prepping right before cooking, get cauliflower prepped and in the oven first before returning to this and next prep step. Whisk together red wine vinegar, mustard, maple syrup, and oregano with cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
For salad | Carrots / Olives - Prep as directed. (Can be done up to 5 days ahead)

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Make

Heat oven to 425F (218C) degrees.
(You can skip this step if you’re short on time, but you won’t get the same color and texture.) Heat a large skillet or frying pan over medium-high heat. Add cooking oil and then cauliflower steaks to the pan. Work in batches and sear cauliflower steaks for 2 to 3 minutes each side. Transfer to a sheet pan.
If you have other chopped cauliflower pieces, toss them in some more cooking oil and spread out onto sheet pan with the ‘steaks.’ Sprinkle spice mix over cauliflower and roast for 15 to 20 minutes until done.
A few minutes before cauliflower is done, toss dressing with baby spinach, carrots, olives, and feta.
Sprinkle cauliflower hot of the oven with parmesan and some black pepper. Serve with lemon wedges and salad and quinoa (remember to save half for tomorrow) on the side.

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