Spiced Cauliflower Steaks with Herbed Quinoa & Tahini Drizzle
A sophisticated yet simple vegan dish featuring hearty, spice-rubbed cauliflower roasted to perfection, served on a bed of fluffy quinoa and finished with a creamy lemon-tahini sauce.
1500 calorie
$3 per porzione
$40 min
2 porzioni
vegan, any cuisine
Ingredienti
- 1 medium head of cauliflower (approx. 800g)
- 150g quinoa
- 300ml water or vegetable broth
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 60g tahini
- 60ml water
- 1 clove garlic, minced
- 1 lemon, juiced (approx. 30ml)
- 20g fresh parsley, finely chopped
- Salt and black pepper to taste
Disponibile per i membri NutriPro.
Istruzioni
- 1.Preheat oven to 200°C. Rinse the quinoa, then combine it with 300ml of water in a pot. Bring to a boil, cover, and simmer for 15 minutes until the water is absorbed.
- 2.Remove the cauliflower's outer leaves and slice the head vertically into two thick 'steaks' (about 2-3 cm). Keep any florets that break off.
- 3.In a small bowl, mix together the olive oil, smoked paprika, cumin, coriander, salt, and pepper. Brush this spice mix over all sides of the cauliflower steaks and florets.
- 4.Place the seasoned cauliflower on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and browned at the edges.
- 5.To make the dressing, whisk together the tahini, 60ml of water, minced garlic, and lemon juice until smooth. Season with a pinch of salt.
- 6.Stir the chopped parsley into the cooked quinoa. Serve by placing a cauliflower steak on a bed of herbed quinoa and drizzling with the tahini sauce.
Informazioni nutrizionali
77g
fat
152g
carbs
32g
fiber
47g
protein
Perché questa ricetta
This recipe is a powerhouse of plant-based nutrition. Cauliflower provides essential vitamins and fiber, while quinoa offers complete protein for muscle repair. The healthy fats from tahini and olive oil support brain health, creating a perfectly balanced meal.
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