Spiced Cauliflower Steak & Quinoa

• Cauliflower(2)
• Quinoa(200 g)
• Vegetable Broth(500 ml)
• Olive oil(4 tbsp)
• Smoked paprika(2 tsp)
• Cumin(1 tsp)
• Garlic powder(1 tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Tahini(4 tbsp)
• Lemon(1)
• Maple syrup(1 tbsp)
• Garlic(1 clove)
• Flat Leaf Parsley(15 g)
• Arugula(60 g)
• Chili flakes(½ tsp)optional

Method

1. 1

   Heat the oven to 220°C. Rinse {Quinoa}. Trim the leaves from {Cauliflower}, then slice each head through the core into 2 thick steaks; save any loose florets for another meal. Finely chop {Fresh parsley}.

   ~10 min

2. 2

   Set the cauliflower steaks on a tray and brush with {Olive oil}. Season both sides with {Smoked paprika}, {Cumin}, {Garlic powder}, {Salt}, and {Black pepper}. Roast for 25 minutes, carefully turning halfway, until golden at the edges and tender through the core.

   ~25 min

3. 3

   Meanwhile, add {Quinoa} and {Vegetable Stock} to a saucepan. Bring to a boil, cover, and cook for 15 minutes until the grains are tender and the liquid is absorbed.

   ~15 min

4. 4

   While the quinoa cooks, whisk together {Tahini}, juice from {Lemon}, {Maple syrup}, grated {Garlic}, {Olive oil}, {Salt}, and {Black pepper} with 2 to 3 tbsp water until smooth and pourable.

   ~5 min

5. 5

   Fluff the quinoa and fold through most of the {Fresh parsley}. Spread the quinoa onto plates, top with {Arugula}, then rest the cauliflower steaks over the greens. Spoon over the tahini drizzle and finish with the remaining {Fresh parsley} and {Chili flakes} if using.

   ~5 min