Roasted Cauliflower Steak with Herbed Quinoa
Enjoy a hearty and flavorful vegan dinner with this delicious roasted cauliflower steak paired with a bed of aromatic herbed quinoa. The cauliflower is seasoned with a blend of spices, creating a crusty and caramelized exterior while maintaining a tender center. The fluffy quinoa is infused with fragrant herbs, adding a burst of freshness to this satisfying dish.
ingredients
- 1 large head of cauliflower
- ¼ cup olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lemon juice
steps
- 1.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2.
Slice the cauliflower vertically into 1-inch thick steaks, ensuring the stem remains intact. Place the cauliflower steaks on the prepared baking sheet.
- 3.
In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Brush the cauliflower steaks generously with the spice mixture on both sides.
- 4.
Roast the cauliflower in the preheated oven for 25-30 minutes, flipping once halfway through, until golden brown and tender.
- 5.
While the cauliflower is roasting, rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the quinoa is fluffy and the liquid is absorbed.
- 6.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Then, fluff the quinoa with a fork and stir in the chopped parsley, basil, cilantro, and lemon juice. Season with salt and pepper, if desired.
- 7.
To serve, place a cauliflower steak on a plate and spoon a generous portion of herbed quinoa alongside. Garnish with additional herbs, if desired.