Spiced Cauliflower Steak with Minted Quinoa and Roasted Cherry Tomatoes

Ingredients

• 1 large head cauliflower
• 2 teaspoons cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• to taste salt
• 1 cup quinoa
• 2 cups water
• ½ cup, chopped fresh mint
• 2 cups cherry tomatoes
• 2 tablespoons lemon juice
• 1 tablespoon olive oil

Steps

1. 1. Preheat the oven to 200°C (400°F).
2. 2. Slice the cauliflower into thick 'steaks'. You should get about 4-5 steaks from one head.
3. 3. In a small bowl, mix cumin, coriander, paprika, garlic powder, black pepper, and salt.
4. 4. Rub the spice mixture evenly over both sides of each cauliflower steak.
5. 5. Place the cauliflower steaks on a baking tray lined with parchment paper.
6. 6. In a separate bowl, toss the cherry tomatoes with olive oil and a bit of salt and pepper, then add to the baking tray with the cauliflower.
7. 7. Roast in the oven for 25-30 minutes or until the cauliflower is tender and golden and the tomatoes are blistered.
8. 8. While the cauliflower and tomatoes are roasting, rinse the quinoa under cold water.
9. 9. In a saucepan, bring 2 cups of water to a boil, add the quinoa, and reduce to a simmer. Cover and cook for about 15 minutes or until the quinoa is fluffy and water is absorbed.
10. 10. Remove from heat and stir in the chopped mint and lemon juice to the quinoa.
11. 11. Serve the roasted cauliflower steaks with the minted quinoa and roasted cherry tomatoes on the side.

Notes

• This dish has a creative twist with the use of mint in the quinoa, adding a refreshing flavour.
• Olive oil is used minimally; for a strict WFPB version, you may omit it.

Substitutions

• If quinoa is not available, you can use bulgur or brown rice.