Lemon Cauliflower with Red Pepper Risotto

One of a household favourites before I started eating vegan was my Lemon Dijon Salmon. I loved the soft, yet flakey texture the marinade gave the fish, and I decided to try to recreate that same recipe with cauliflower. I know I have been going on a cauliflower frenzy! But I can't get over how many uses and recipes you can create with one simply ingredient!

Ingredients: Red Pepper Risotto

1 red bell pepper, halved

2/3 tbsp olive oil

1 garlic clove, minced

2 tomatoes, diced

1 small bay leaf

3 cups vegetable brother

1.5 cups dry rice

3 fresh basil leaves

salt & pepper to taste

Directions: Red Pepper Risotto

1. Preheat oven to low broil and grill peppers cut side down on a lined baking sheet until skins are blackened and blistered, about 30mins. Remove and let cool. Once cooled peel skins off and slice flesh into thin pieces and set aside.

2. Heat oil in pan on medium-low heat. Add garlic and tomatoes and cook for 10mins. Add sliced pepper and bay leaves and cook for an additional 15mins. Mixing occationally.

3. Stir dry rice into pot until evenly coated by vegetables, add 3 ladles worth of stock into pot and stir constantly until stock is absorbed. Repeat until fully absorbed. About 20mins.

4. Season with salt and pepper, remove pot from heat and let stand covered for 10 mins.

Ingredients: Cauliflower Steaks

1 cauliflower head

3 tbsp melted butter

1/4 cup basil minced

1 tsp dried dill weed

1 lemon, juiced

2 tsp dijon mustard

1/2 tsp garlic powder

1 tsp coconut oil

salt & pepper to taste

1/4 tsp chai seeds to garnish

Directions: Cauliflower Steaks

1. Preheat oven to 400*F. To prep cauliflower steaks cut the cauliflower head with the stem on the cutting board and cut 1 inch thick slices. Keeping any loose florets aside.

2. Mix melted butter, basil, lemon, dijon, garlic, salt and pepper in a bowl. Brush mixture onto both sides of steaks. Heat oil in a pan on medium-high heat and fry both sides of steaks until browned. About 2-3mins each side.

3. Lay the steaks on a lined baking sheet, brush more dijon mixture on top and bake for 20mins.

4. Pour the rest of the dijon mixture onto a bed of arugala, place a layer of the Red Pepper Risotto, and lay the cauliflower on top sprinkled with chia seeds and minced loose florets.