Directions:

1. To Prepare Pickled Red Onion with Habanero:
   NOTE: Use gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding peppers. Cut stems of habanero chiles. Cut slit in the end of each chile opposite the stem. Set aside. Place onions in a large non-reactive container. Add salt and oregano. Toss gently to evenly coat. Add habanero chiles. Toss to combine. Pour vinegar and lime juice over onion mixture. Cover. Place in refrigerator for up to 24 hours to marinate. Drain and discard excess marinade when ready to use.
2. To Prepare Sunflower Seed Oil:
   Place a sauté pan over medium-high heat. Add sunflower seeds. Cook for 3 to 5 minutes until toasted and golden brown. Remove from heat. Place oil and sunflower seeds in a blender. Process until liquified. Cover, and place in refrigerator until ready to use.
3. To Prepare Chili Puree:
   NOTE: Use gloves to handle peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after handling peppers. Remove stems from guajillo and arbol chile peppers. Cut peppers into ½-inch strips. Remove seeds. Place pepper strips in a saucepan. Cover with boiling water and let soak for 1 hour to soften. Discard excess water. Dry thoroughly. In a sauté pan, heat oil over medium-high heat. Add sesame seeds, peanuts, pumpkin seeds, almonds and garlic. Cook for 4 to 5 minutes until sesame seeds become toasted golden brown. Remove from heat. Allow to cool at room temperature for 5 minutes. In a blender or food processor, combine seed mixture and rehydrated peppers. Process until smooth. Cover, and place in refrigerator until ready to use.
4. To Prepare Cauliflower Steak:
   Wash and remove leaves from cauliflower. Keep head whole. Cut cauliflower lengthwise into 1-inch steaks. In a stainless-steel bowl, combine lemon juice, oil, garlic, salt, pepper and red pepper flakes. Whisk until well-blended. Place cauliflower steaks in a dish. Coat both sides of steak with half of oil mixture. Spray a sheet pan with cooking oil spray. Place steaks in a single layer on the sheet pan. Do not overcrowd. Roast in a preheated 400-degree Fahrenheit oven for 15 minutes. Remove from heat. Using a spatula, gently flip steaks. Coat top of steaks with remaining oil mixture. Cook for an additional 15 minutes until tender and lightly golden brown. Serve hot.
5. To Prepare Roasted Brussels Sprouts
   Combine Brussels sprouts, oil, true lemon crystals, red pepper flakes and salt. Toss to evenly coat. Coat sheet pans with cooking oil spray. Place Brussels sprouts on sheet pans in a single layer. Do not overcrowd. Roast in a preheated 400-degree Fahrenheit standard oven for 10 minutes or until softened and light golden. Divide into four portions. Serve hot.
6. To Prepare Tri-color Quinoa:
   Rinse quinoa until water runs clear. Heat stock pot over medium high heat. Add quinoa. Sauté for 2 to 3 minutes or until lightly toasted and dry. Add water. Bring to a boil. Reduce to a simmer and cook covered for 12 to 15 minutes or until tender and water is absorbed. Serve warm.
7. To Plate Oven-Roasted Cauliflower Steak:
   As needed, place 1 cauliflower steak in center of a service plate. In order, top with:
   -2 Tablespoons chili puree
   -1/4 cup pickled red onions
   -1 Tablespoon sunflower seed oil, drizzled
   Place ¾ cup quinoa at 11 o’clock and 1 serving of Brussels sprouts at 1 o’clock. Enjoy immediately!