Vegan, Jane Austen student, Minimalist, Reader, Librarian

Friday, February 12, 2010

Cauliflower Steaks

Music: Eisley, Room Noises

Today's smoothie: beet greens, frozen strawberries, 1 Clementine, bit o'avocado, banana

How cool is this? From Alicia Silverstone's book, The Kind Life, these are Cauliflower Steaks.

I don't know about you but I find preparing cauliflower a little daunting and annoying, the way it crumbles apart as you cut into it. How about slicing it like a loaf of bread instead?! Cook for about 15 minutes each side on a lightly oiled baking sheet, drizzle a little olive or flaxseed oil on them, sprinkle with sea salt & freshly ground pepper in a 350 degree oven.

They came out very tender and tasty. I served it with some roasted beets and Teriyaki Quinoa from Dreena Burton's Eat, Drink, and Be Vegan:

1 C dry quinoa, rinsed

1 1/2 C water

4 cloves garlic, minced

Pinch of salt

3/4-1 tsp fresh ginger, grated (or 1/2 tsp dried)

3 1/2 tbsp tamari

2 1/2 tbsp agave nectar

2-3 tsp fresh lemon juice (or rice or apple cider vinegar, or combo of both)

2 tsp toasted sesame oil

1 tbsp toasted or raw sesame seeds (for garnish)

1/4 C green onions, sliced (for garnish)

In a saucepan, combine quinoa, water, garlic, and salt. Bring to a boil on high heat, stir, then cover, reduce heat to low, & cook 12-14 minutes. Turn off heat & stir in ginger, tamari, agave nectar, lemon juice, & sesame oil. Cover again & let sit 5 minutes or so. Remove cover & stir. Add sesame seeds & onions if desired.

1 comment:

  1. nice, i like the cauliflower idea ... & i have to get a copy of the kind diet!