Roasted Cauliflower Steak over Quinoa 

My mom and I cooked this vegan recipe over the weekend and I couldn’t wait to share it with you. It is very filling, packed with fiber and protein. Ideal for those who are gluten free and following a plant based diet. The curry paste packs in a lot of flavor and I am sure this dish will please the pickiest eaters.

Roasted Cauliflower Steak over Quinoa 

Serves 4

INGREDIENTS

• 1/2 cup quinoa – cook per box instructions
• 1 head cauliflower 

For The Marinade:

• 2 tbsp red curry paste
• 1 garlic clove, grated
• 2 tbsp extra-virgin olive oil
• 1 tbsp maple syrup

For The Chimichurri Sauce:

• 1 avocado 
• 1 jalapeño pepper
• 1 bunch parsley or cilantro if you prefer
• 3 garlic cloves 
• Juice of 1 lime 
• 2 tbsp extra-virgin olive oil 
• 4 green onions
• 1 tsp oregano
• Sea salt and pepper to taste 

DIRECTIONS

• STEP 1. Preheat oven to 400 F or 200 C.
• STEP 2. Cook quinoa as per box instructions and set aside.
• STEP 3. In a small bow, mix all of the ingredients for the marinade. Marinade the cauliflower and place on a baking sheet lined with parchment paper. Bake for 45-60 minutes. Place a small pan filled with a little bit of water under the cauliflower while it cooks to help steaming and cook better. 
• STEP 4. Combine all of the ingredients for chimichurri sauce in a blender and pulse until they blend well.
• STEP 5. Add a few tablespoons of the sauce to the quinoa. We had a little bit of sauce left over but feel free to use it all.
• STEP 6. Serve the quinoa on a flat plate and place the cauliflower on top.

Products Used In This Recipe: