A vibrant and hearty vegan dish featuring thick-cut roasted cauliflower 'steaks' served over a bed of fluffy, protein-packed quinoa and chickpeas, all drizzled with a creamy and zesty turmeric-tahini sauce.
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Zutaten
- 1 medium head of cauliflower
- 150g quinoa, rinsed
- 300ml vegetable broth or water
- 200g canned chickpeas, rinsed and drained
- 60ml tahini
- 60ml warm water
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 tsp turmeric powder
- 30g fresh parsley, finely chopped
- 3 tbsp olive oil
- Salt to taste
- Black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C (400°F). Remove the outer leaves of the cauliflower and trim the stem, leaving the core intact. Slice the head into two or three 2-3 cm thick 'steaks'.
- 2.Rub the cauliflower steaks with 2 tablespoons of olive oil, salt, and pepper. Place on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden brown at the edges.
- 3.While the cauliflower roasts, combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all the liquid is absorbed. Let it stand, covered, for 5 minutes.
- 4.In a small bowl, whisk together the tahini, warm water, lemon juice, minced garlic, turmeric powder, and a pinch of salt until smooth and creamy. Add more water if needed to reach a drizzling consistency.
- 5.Fluff the cooked quinoa with a fork and gently stir in the chickpeas, chopped parsley, and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
- 6.To serve, create a bed of the herbed quinoa on each plate. Carefully place a roasted cauliflower steak on top and generously drizzle with the turmeric-tahini sauce.
Nährwertinformationen
Warum dieses Rezept
This recipe offers a complete plant-based meal, rich in fiber from cauliflower and complete protein from quinoa. The tahini-turmeric sauce provides healthy fats and powerful anti-inflammatory benefits, creating a nutritionally balanced and delicious dish.
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