Grapefruit-Ginger Cauliflower "Steaks" with Quinoa Salad

Name: Grapefruit-Ginger Cauliflower "Steaks" with Quinoa Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
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

PREP

10mins

COOK

15mins

SERVES

2 people

TOTAL

25mins

Trying new foods is what its all about, check out our Grapefruit-Ginger Cauliflower "Steaks" with Quinoa Salad recipe and be amazed at the excellent taste of this dish!

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

Amount per Serving

Title	Amount per Serving
Energy	380.0
Total Fat	15.0 g
Saturated Fat	2.5 g
Carbohydrate excl. fibre	54.0 g
Sugars	8.0 g
Fibre	11.0 g
Protein	12.0 g

METHOD

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.)
BRUSH "steaks" all over with 1/4 cup (60 mL) Hellmann's® Grapefruit Ginger Salad Dressing and set aside to marinate 15 minutes.
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.
PLACE "steaks" on prepared pan and roast 20 minutes until tops are golden; turn and roast 10 minutes or until golden and tender.
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.

Tip:

More ideas:
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.