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1
Make the quinoa: Sweat 1 cup well-rinsed quinoa with 1 tablespoon olive oil, add 2 cups vegetable stock and simmer over low heat until almost dry, about 15 minutes. Cover and set aside.
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2
Make the cauliflower:At the largest part of 2 cauliflower heads, cut a cross-section to create 4 1-inch steaks. In a hot pan coated with olive oil, roast the steak on each side until golden brown. Season with salt and pepper and set aside in a 200-degree oven to keep warm.
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3
Make the cauliflower sauce: Cut the remaining cauliflower into small florets and blanch in salted water until tender. Drain and spread florets out on a baking sheet and place in a 300-degree oven for about 15 minutes, until florets have dried. Wipe out the pan used for the steaks, add 1 tablespoon olive oil and saute two sliced shallots, 1 sliced leek (white parts only), 1 small apple (peeled and diced) and one thinly sliced garlic clove. Add the cauliflower florets, season with salt and pepper to taste, and puree in a blender until very smooth.
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4
Assemble the dish: Wipe out the pan, coat with olive oil and fold together cooked quinoa, 1/2 cup vegetable stock, 1/2 cup cauliflower puree (the rest can be combined with vegetable stock to make soup), 1 teaspoon chopped fresh thyme and 1 teaspoon chopped chives, and drizzle with high quality olive oil. On each plate, lay down a bed of quinoa and top with a cauliflower steak. Also delicious with a ring of sauteed zucchini around the quinoa.
