Festive Alkaline Dinner Menu: Herb-Crusted Cauliflower Steaks with Wild Rice Pilaf
Ingredients:
Cauliflower: 1 large head (approx. 700g), sliced into steaks
Olive oil: 4 tablespoons (60ml)
Fresh rosemary: 1 tablespoon chopped (1.6g)
Fresh thyme: 1 tablespoon chopped (1.6g)
Garlic: 2 cloves, minced
Wild rice: 100g (dry weight)
Vegetable broth: 400ml
Diced red bell pepper: 100g
Diced zucchini: 100g
Diced carrot: 100g
Pine nuts: 2 tablespoons (30g), toasted
Lemon zest: from 1 lemon
Salt and pepper to taste
Fresh parsley: for garnish, 20g
Preparation Steps:
Prepare Wild Rice Pilaf:Rinse wild rice under cold water.In a pot, bring vegetable broth to a boil, add wild rice, reduce to a simmer, cover, and cook until rice is tender and broth is absorbed (about 45 minutes).In the last 10 minutes of cooking, stir in the red bell pepper, zucchini, and carrot.
Cook Cauliflower Steaks:Preheat the oven to 220°C (428°F).Brush each cauliflower steak with olive oil, then sprinkle with minced garlic, chopped rosemary, thyme, salt, and pepper.Place on a baking sheet and roast in the oven until golden and tender (about 20-25 minutes), flipping halfway through.
Assemble and Serve:Mix the cooked wild rice pilaf with lemon zest and toasted pine nuts.Place a cauliflower steak on each plate, serve with a side of wild rice pilaf.Garnish with fresh parsley.
Nutritional Information (Total for 2 Servings):
Calories: Approximately 800 kcal
Fats: Approximately 34g
Fibre: Approximately 15g
Protein: Approximately 18g
This festive dinner is nutrient-dense, featuring a variety of vegetables and whole grains. It's rich in fiber and healthy fats, with an aromatic and flavorful profile perfect for a special occasion.