Mediterranean Cauliflower Steaks with Pearled Couscous & Cucumber Salad
Gluten sensitive? Replace couscous with 1 cup of quinoa and 1 1/2 cups of stock and cook as instructed.
- Contains Dairy
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 1 cup pearled couscous
- 1/4 cup vegetable stock
- 1 tablespoon olive oil
- 1 1/2 tablespoons Mediterranean spice blend, divided
- Kosher salt, as desired
- Ground black pepper, as desired
LEVEL 2 (TOP LAYER OF RACK)
- 1 head cauliflower, cut in 2 steaks, 1-inch thick
- 2 tablespoons canola oil
CUCUMBER AND TOMATO SALAD (FOR SERVING)
- 3 Persian cucumbers, sliced
- 2 heaping cups cherry tomatoes, cut in half
- 1/2 small red onion, peeled, diced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 3 tablespoons Greek-style dressing
- Kosher salt, as desired
- Ground black pepper, as desired
- Medium Bowl
Instructions
Step 1
Place the couscous, vegetable stock, olive oil, 1/2 tablespoon Mediterranean seasoning, salt, and pepper in the pot and stir to combine.
Step 2
Rub the cauliflower steaks with canola oil, then season with remaining Mediterranean spice blend, salt, and pepper. Place the bottom layer of the Deluxe Reversible Rack in the pot in the higher position.
Step 3
Place the cauliflower steaks on top of the rack. Close the lid and move slider to STEAMCRISP.
Step 4
Select STEAM & CRISP, set temperature to 450°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 5
Meanwhile, add all cucumber salad ingredients to a medium bowl and toss until combined.
Step 6
When cooking is complete, remove the rack with the cauliflower steaks and stir the couscous. Serve the couscous with cauliflower steaks and cucumber salad.