Appetizers & Snacks, Dinner, Lunch, Side Dishes

Mediterranean Cauliflower Steaks with Pearled Couscous & Cucumber Salad

Step 1 of 6

Place the couscous, vegetable stock, olive oil, 1/2 tablespoon Mediterranean seasoning, salt, and pepper in the pot and stir to combine.

LEVEL 1 (BOTTOM OF POT)

180g pearled couscous
60ml 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
320g 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

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

Step 2 of 6

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.

LEVEL 1 (BOTTOM OF POT)

180g pearled couscous
60ml 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
320g 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

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

Step 3 of 6

Place the cauliflower steaks on top of the rack. Close the lid and move slider to STEAMCRISP.

LEVEL 1 (BOTTOM OF POT)

180g pearled couscous
60ml 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
320g 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

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

Step 4 of 6

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).

LEVEL 1 (BOTTOM OF POT)

180g pearled couscous
60ml 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
320g 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

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

Step 5 of 6

Meanwhile, add all cucumber salad ingredients to a medium bowl and toss until combined.

LEVEL 1 (BOTTOM OF POT)

180g pearled couscous
60ml 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
320g 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

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

Step 6 of 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.

LEVEL 1 (BOTTOM OF POT)

180g pearled couscous
60ml 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
320g 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

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

Compatible with

Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™

Allergies

Tip: Allergy Advice

Cooking mode

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

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LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)

LEVEL 1 (BOTTOM OF POT)

LEVEL 2 (TOP LAYER OF RACK)

CUCUMBER AND TOMATO SALAD (FOR SERVING)