Cauliflower Steak with Quinoa and Green Sauce

Ingredients

• Cauliflower 1 piece
• Butter 0 oz
• Quinoa 5 oz
• Natural Yogurt 5 oz
• Spinach 0 oz
• Basil 0 oz
• Tarragon 0 oz
• Dill 0 oz
• Capers 0 oz
• Garlic 1 clove
• Meyer Lemon Juice 0 fl oz
• Tomatoes 1 piece
• Mixed tomatoes of different colors 1 piece
• Spanish onions 0 oz
• Vinaigrette Vegetable Mix 0 fl oz
• Vegetable Oil 0 fl oz
• Shrimp 4 pieces
• Salt to taste
• Ground Black Pepper to taste
• Herbs to taste

Step-by-Step Guide

Step 1

Cut the cauliflower into steaks about 1.2 inches thick.

Step 2

If you have a sous-vide at home, place the steaks in vacuum-sealed bags, add a little salt and butter, and cook at 185°F for 20-25 minutes. If you don't have a sous-vide, brush the steaks with butter, season with salt, and bake in an oven preheated to 355°F for 20 minutes.

Step 3

While the cabbage is cooking, boil the quinoa. Add the grains to a pot of boiling salted water and cook for 10–15 minutes.

Step 4

Blend the yogurt with basil, dill, tarragon, spinach, a clove of garlic, capers, and lemon juice. Add salt and sugar to taste.

Step 5

For the salad, cut the tomatoes into large pieces of any shape.

Step 6

Dice the red onion into small cubes.

Step 7

Combine the tomatoes and onions with the quinoa, add finely chopped herbs, and dress with vinaigrette. Season with salt and pepper to taste.

Step 8

Sauté the cauliflower in vegetable oil until golden brown on both sides.

Step 9

In the same skillet, sauté the shrimp for 2–3 minutes.

Step 10

Chop the shrimp into small pieces and add them to the salad.

Step 11

Pour a little sauce onto the bottom of the serving plate, place the cauliflower steak on top, and then add the salad on top.

Step 12

Serve immediately.