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Cauliflower Steaks with Coconut Brown Rice and Quinoa

This whole grain main dish is dairy-free, gluten-friendly and vegan. Add any protein, if desired, keeping it meatless with a handful of chickpeas or serving it with grilled sausage. The coconut brown rice and quinoa can do double duty on menus as a hot side dish for curries and stews, or use it as a unique base for rice bowls.

Salad Serves: 6



  • 1 tsp (5 mL) canola oil
  • 1/2 cup (125 mL) diced onion
  • 1 tsp (5 mL) minced garlic
  • 1/2 tsp (2 mL) round turmeric
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) Uncle Ben's® Brown Rice with Red and Black Quinoa
  • 340 mL water or vegetable stock (about 1-1/2 cups)
  • 170 mL coconut milk (about 3/4 cup)


  • 6 cups (1.5 L) loosely packed baby spinach leaves
  • 360 mL diced red pepper (about 1-1/2 cups)
  • 360 mL diced cucumber (about 1-1/2 cups)
  • 180 mL sliced green onions (about 3/4 cup)
  • 180 mL loosely  packed fresh cilantro leaves(about 3/4 cup)
  • Olive oil or coconut oil
  • Red wine vinegar
  • Garam masala or ground cumin


  • 6 slices cauliflower, sliced top to bottom (1/2-inch/1 cm-thick)
  • 2 tbsp (30 mL) canola oil
  • 1 tbsp (15 mL) curry paste


  1. Coconut brown rice and quinoa: In a saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring, for about 5 minutes or until softened. Stir in turmeric and salt; cook, stirring, for 1 minute. Add Uncle Ben's® Brown Rice with Red and Black Quinoa; stir while cooking for 1 minute. Add water and coconut milk; stir until well combined. Increase heat to high; bring to a boil. Reduce heat, cover and simmer until tender, about 18 minutes. Remove from heat and let stand for 5 minutes. Remove lid and let cool completely.
  2. Cauliflower steaks: Whisk together oil and curry paste; brush all over cauliflower “steaks”. Place on parchment paper-lined baking sheet; bake in a preheated 450°F (230°C) oven until tender-crisp, about 30 minutes. (Or prepare on the grill instead, cooking 6 to 8 minutes per side over medium heat.)
  3. Salad: Divide spinach, cauliflower, coconut brown rice and quinoa, red pepper, cucumber, green onions and cilantro among 6 dinner plates. Drizzle with oil and vinegar and sprinkle with garam masala, to taste.