Dinner
Cauliflower Steak, Chimichurri & Superfood Salad
Recipe by The Lockdown Chef
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GREAT VEGAN ALTERNATIVE FOR STEAK NIGHT – THE NUTTINESS OF THE CAULIFLOWER, COMBINED WITH THE ZESTY, FRESH CHIMICHURRI SAUCE AND THE
QUINOA BASED SALAD CREATES THE ULTIMATE PLANT-BASED MEAL
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- 1 medium cauliflower
- 1 tbsp olive oil
- Salt to taste
- 1 tsp smoked paprika
- 250g cooked quinoa
- 1 cup baby spinach
- 200g chickpeas, washed and drained
- 1 Seeds from pomegranate
- 2 spring onions, sliced
- 1 avocado
- 1/2 pepper, colour of your choice
- 1 tbsp chopped parsley
- 1/2 Zest and juice from lime
- 1-2 tsp olive oil
- Salt and pepper to season
For the chimichurri
- 4 tbsp olive oil
- 1 tbsp wine vinegar
- 1 shallot, finely diced
- 1-2 garlic cloves, minced
- 1-2 diced red chillis, to taste
- handful chopped parsley
- 1/2 handful chopped coriander
- Pinch each of chopped mint and basil
Utensils
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Step 1
Start the recipe by making the chimichurri – the cold sauce will keep in airtight container inside the fridge for up to a week so you can reuse it with another meal. To make the sauce combine all the ingredients and mix well then transfer to a storage container.
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Step 2
You can use cooked quinoa for quickness but if you prefer to make your own add 1 cup of quinoa and 2 cups of liquid (water or vegetable stock) to the saucepan. Season with a pinch of salt, bring to the boil, then cover with the lid and simmer until all the liquid is absorbed – this should take 10-12 mins. Remove from the heat and keep covered with the lid for 10 mins before fluffing with a fork. Freshly cooked quinoa will store in the fridge for 2-3 days so it is great for those who meal prep.
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Step 3
To make the salad combine the cooled quinoa with the spinach, chickpeas, pomegranate seeds, spring onions, avocado(you can serve it separate as well as per photo) and pepper. Squeeze the juice of the lime and zest it then add the olive oil. Season to taste with salt and pepper and mix it all together.
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Step 4
Preheat the sauté pan on medium-low heat, brush the cauliflower steaks with olive oil, season with salt and smoked paprika and place in the pan. Put the lid on and cook for a couple of minutes until charred then flip over and cook until soft all the way through. Rest the cauliflower steaks for 5 mins before serving.
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Step 5
Plate up the steaks and salad and top up with a generous amount chimichurri.
