September 2024

Grilled Cauliflower Steaks and Muhammara with Great Frogs HOME White

Grilled red bell peppers form the base for a flavorful sauce that tops hearty cauliflower steaks. This is a wonderfully flavorful entrée. Chicpeas, quinoa, and garlic form a solid and nutrient dense base. This dish will fill you up in a very satisfying way. Paired nicely with the light crisp and refreshing Great Frogs HOME White. Perfect for weekend& weeknight alike. Enjoy

What you Need

2 cups low sodium vegetable broth

1 cup tricolor, quinoa, rinsed and drained,

1/2 cup chopped onion six garlic cloves, minced

1-1/4 tsp. sea salt

1 15 ounce can no salt – added chickpeas, rinsed and drained about 1 1/2 cups

2 medium red bell peppers, quartered

1/3 cup walnuts chopped, toasted

5 TBSP lemon Juice

2 TBSP pomegranate molasses or balsamic glaze

1 TBSP no-salt tomato paste

1 tsp Aleppo pepper or paprika or for added kick use 1/2-1 tsp Harissa sauce

1/4 tsp ground cumin

2 tsp Za’atar seasoning

4 1-inch thick cauliflower steaks from 1 large head, see tip below

1/4 tsp freshly ground pepper, fresh parsley (optional), lemon wedges (optional)

Method

1. Medium sauce, pan, combined broth, quinoa, onion, 3 cloves of garlic, and 1/2 tsp salt. Bring to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until liquid is absorbed and quinoa is just tender. Stir in chickpeas; cover, and let's stand 5 minutes.

2. Grilled bell peppers, covered over medium heat it 10 minutes or until tender and skins, are lightly chard, flipping ones. Wrapped pepper pieces in a piece of foil; let's stand 10 minutes or until cool enough to handle. It was a small, sharp knife to remove and discard the charred skin.

3. In a food processor, combine bell peppers, walnuts, 2 tablespoons of lemon juice, the molasses,(basaltic glaze), tomato paste, Aleppo, pepper pepper, cumin, the remaining three cloves garlic, and a quarter teaspoon salt. Process until thick and chunky scraping sided bowl as needed. Transferred to a medium bowl stir in 1 tsp of the Za’atar.

4. Brush both sides of cauliflower steaks with some of the remaining 3 TBSP lemon juice and sprinkle with the remaining 1/2 teaspoon of Za’atar

5. Grilled cauliflower steaks, Covert, over medium heat 10 to 12 minutes or until lightly browned, flipping wants. Brushed with the remaining lemon juice and sprinkle with the remaining 1 tsp Za’atar, the last one minute of grilling.

6. Serve cauliflower steaks over quinoa mixture. Spoon sauce over top. If you'd like, sprinkle with parsley and added Za’atar and serve with lemon wedges.

TIP: to cut the steaks, trim, stem on a head of cauliflower to make a flat base. Keeping the core intact. Stand the Colliflower head upright on a cutting board. Holding the Colliflower head firmly, cut for 1-inch thick steaks from the center of the head reserving cauliflower edges in trimmings for another use.

Credits: this recipe is from Forks Over Knives, and is a plant based meal. NO worries on the nutrients, you’ll get what you need and more, including the protein !

Time: 1 hour