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Grapefruit-Ginger Cauliflower "Steaks" with Quinoa Salad
NUTRITIONAL FACTS
Serving Size: 2
- Amount per Serving
Title | Amount per Serving |
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2 People
Servings
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10 Minutes
Prep Time
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15 Minutes
Cooking Time
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25 Minutes
Ready In
Ingredients
- 1 medium head cauliflower
- 6 1/2 Tbsp. (96 mL) Hellmann's® Grapefruit Ginger Salad Dressing, divided
- 1 1/2 cups (375 mL) cooked red quinoa
- 1/4 cup (60 mL) shredded or matchstick cut carrots
- 2 green onions, sliced, divided
- 1/4 cup (60 mL) chopped fresh cilantro
MADE WITH
Directions
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PLACE cauliflower on cutting board and cut in half from top to bottom. Trim off outer rounded outer edge of each piece to make two 1 1/2-in (4 cm)"steaks". (Save trimmed off florets for another use.)
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BRUSH "steaks" all over with 1/4 cup (60 mL) Hellmann's® Grapefruit Ginger Salad Dressing and set aside to marinate 15 minutes.
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MEANWHILE PREHEAT oven to 425° F (225° C) and spray baking sheet with no-stick cooking spray. Combine quinoa, 1 1/2 Tbps.(22 mL) Dressing, carrots, cilantro and half of the green onions in medium bowl and set aside.
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PLACE "steaks" on prepared pan and roast 20 minutes until tops are golden; turn and roast 10 minutes or until golden and tender.
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SPOON quinoa salad evenly onto 2 plates and top each with a cauliflower "steak". Season, if desired, with salt; drizzle with remaining Dressing and sprinkle with remaining green onions.
Chef's Tip
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Grapefruit-Ginger Marinated Roasted Veggies & Tofu: Toss 8 cups (2 L) cut up vegetables and 8 oz (225 g) cubed tofu with 1/2 (125 mL) cup Hellmann's® Grapefruit Ginger Salad Dressing. Let marinate 15 minutes. Arrange on baking sheet coated with no-stick cooking spray and roast at 425° F (225°) 30 minutes, tossing once, until golden and tender. Drizzle with 1/4 cup (60 mL) Dressing; toss and serve.
Grapefruit-Ginger Marinated Chicken: Marinate 4 boneless, skinless chicken breasts with 1/4 cup (60 mL) Hellmann's® Grapefruit Ginger Salad Dressing 15 minutes. Heat large nonstick pan coated with no-stick spray, over medium heat and cook chicken, turning as needed, until thoroughly cooked, about 10 minutes. Serve on a bed of salad greens and drizzle with 1/4 cup (60 mL) Dressing.