Grapefruit-Ginger Cauliflower \Steaks\ with Quinoa Salad
- 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
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.
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.
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