Cauliflower Steak with Black Bean Sauce and Mashed Greens

Method

1. Prepare the 4 grains rice. Start by cooking the white rice in a rice cooker. Strain the lentils and set aside.
2. Saute the Cauliflower Steaks. Cut a medium size cauliflower head into 2cm steaks and very lightly baste each side with Lee Kum Kee Black Bean Garlic Sauce. Add vegetable oil to frypan, bring to medium heat, add cauliflower steaks, and 1/4 cup of water. Cook gently on each side, being careful not to break any of the florets with utensil.
3. Mash the greens. Wash peas, and cook in small bowl in microwave for 3 minutes, then strain. Rinse spinach and cook in microwave for 1 minute, strain and tamp on paper towel to remove excess liquid. While peas are hot, use a pestle to roughly mash the peas, keeping a clumpy (not smooth) texture. Fold in two tablespoons of margarine, then fold in the spinach.
4. After rice has cooked, combine pouch of prepared brown rice and quinoa with 1/2 can of lentils in a small bowl and microwave for 2 minutes. Use a large mixing bowl to combine all ingredients (white rice, brown rice, quinoa, lentils), adding two tablespoons of margarine per person). Ensure it is mixed thoroughly.
5. Prepare Black Bean Dressing. When cauliflower steaks have cooked, remove from pan. Then add one teaspoon of black bean sauce to the gravy in the pan, and bring to gentle simmer. Take off heat.
6. Assemble the dish. Lay rice mixture on plate and place cauliflower steaks on top, lightly drizzle with black bean gravy. Dollop a generous serving of the mashed greens onto the plate. Garnish with parsley.