Rating: 3.5 stars
22 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1


Credit: Charles Masters

Recipe Summary

35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Combine the quinoa, 2 tablespoons of the oil, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large nonstick skillet over medium heat. Cook, stirring occasionally, until the water is absorbed and the quinoa is golden brown, 12 to 14 minutes. Stir in the Parmesan and parsley.

  • Meanwhile, steam the cauliflower in 1/2 inch water until tender, 12 to 15 minutes. Pulse the cauliflower, cream, butter, and 1/2 teaspoon each salt and pepper in a food processor until finely pureed, 30 seconds to 1 minute.

  • Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain.

  • Serve the steak and quinoa over the puree.

Chef's Notes

Tip: Prefer potatoes? Serve this dish with your favorite mashed potato recipe instead of the cauliflower puree.

Nutrition Facts

510 calories; fat 35g; cholesterol 125mg; sodium 820mg; protein 30g; carbohydrates 18g; sugars 2g; fiber 3g; iron 3mg; calcium 80mg.