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: