Cauliflower “steak” with chimichurri & quinoa pilaf
Cauliflower “steak” with chimichurri & quinoa pilaf is a vibrant and satisfying dish that turns humble ingredients into a culinary masterpiece.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 medium head cauliflower
- 2 tablespoons extra virgin olive oil
- 1 cup fresh parsley, chopped
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Slice the cauliflower into thick steaks (about 1 inch).
- On a baking sheet, drizzle cauliflower steaks with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes, flipping halfway through until golden brown.
- Meanwhile, blend parsley, garlic, red wine vinegar, olive oil, and chili flakes in a food processor to make chimichurri.
- In a saucepan over medium heat, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and cover for about 15 minutes until liquid is absorbed.
- To serve, place quinoa on plates topped with roasted cauliflower steaks and drizzle with chimichurri sauce.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 360
- Sugar: 2g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added protein, mix in chickpeas or lentils into the quinoa pilaf. Feel free to customize the chimichurri by adding herbs like basil or mint for unique flavors.