Crispy Cauliflower Steaks with Herbed Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Steaks with Herbed Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Steaks with Herbed Quinoa

Enjoy a vibrant, textural play of crispy roasted cauliflower steaks paired with fluffy herbed quinoa, accented by savory roasted chickpeas and topped with perfectly poached eggs. This dish brings together smoky spices, fresh lemon, and aromatic herbs for a balanced and satisfying meal that delights the palate and fuels your day.

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NUTRITION

528kcal
Protein
25.5g
Fat
15.9g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cauliflower steak (approx 200g)

1 cup cooked quinoa (from 1/2 cup dry)

1/2 cup canned chickpeas, drained

1 tsp olive oil

2 large eggs

2 tbsp fresh mixed herbs (parsley & cilantro)

1 tbsp lemon juice

1 tsp smoked paprika

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Brush the cauliflower steak lightly with olive oil and season with salt, pepper, and smoked paprika.

  • 3

    Roast the cauliflower in the oven for about 25-30 minutes until tender and crispy on the edges, flipping halfway through.

  • 4

    While the cauliflower is roasting, prepare the quinoa as per package instructions. Once cooked, fluff and mix in the fresh herbs and lemon juice.

  • 5

    Rinse the chickpeas, toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil, and roast them in the oven for 15 minutes until slightly crispy.

  • 6

    In a small pan, poach or soft-scramble the eggs to your desired level of doneness.

  • 7

    Plate the herbed quinoa as a base, top with the roasted cauliflower steak and chickpeas, and crown with the two eggs.

  • 8

    Finish with an extra squeeze of lemon juice and a sprinkle of fresh herbs before serving.

Crispy Cauliflower Steaks with Herbed Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Steaks with Herbed Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Steaks with Herbed Quinoa

Enjoy a vibrant, textural play of crispy roasted cauliflower steaks paired with fluffy herbed quinoa, accented by savory roasted chickpeas and topped with perfectly poached eggs. This dish brings together smoky spices, fresh lemon, and aromatic herbs for a balanced and satisfying meal that delights the palate and fuels your day.

NUTRITION

528kcal
Protein
25.5g
Fat
15.9g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cauliflower steak (approx 200g)

1 cup cooked quinoa (from 1/2 cup dry)

1/2 cup canned chickpeas, drained

1 tsp olive oil

2 large eggs

2 tbsp fresh mixed herbs (parsley & cilantro)

1 tbsp lemon juice

1 tsp smoked paprika

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Brush the cauliflower steak lightly with olive oil and season with salt, pepper, and smoked paprika.

  • 3

    Roast the cauliflower in the oven for about 25-30 minutes until tender and crispy on the edges, flipping halfway through.

  • 4

    While the cauliflower is roasting, prepare the quinoa as per package instructions. Once cooked, fluff and mix in the fresh herbs and lemon juice.

  • 5

    Rinse the chickpeas, toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil, and roast them in the oven for 15 minutes until slightly crispy.

  • 6

    In a small pan, poach or soft-scramble the eggs to your desired level of doneness.

  • 7

    Plate the herbed quinoa as a base, top with the roasted cauliflower steak and chickpeas, and crown with the two eggs.

  • 8

    Finish with an extra squeeze of lemon juice and a sprinkle of fresh herbs before serving.