YOUR SOLIN GENERATED RECIPE
Roasted Mediterranean Cauliflower Steaks with Herb-Infused Quinoa
Savor the vibrant flavors of Mediterranean-inspired roasted cauliflower steaks paired with fluffy, herb-infused quinoa. This dish is elevated with warm chickpeas and a cool, tangy non-fat Greek yogurt drizzle, accented by zesty lemon and aromatic garlic. The result is a delightful balance of textures and tastes that is both satisfying and wholesome.
INGREDIENTS
200g Cauliflower Steak
1 cup Cooked Quinoa (185g)
0.75 cup Cooked Chickpeas (120g)
0.5 cup Non-fat Greek Yogurt (120g)
1 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
0.5 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Slice the cauliflower into thick steaks. Arrange the steaks on a baking sheet lined with parchment paper.
Drizzle the cauliflower with olive oil, then sprinkle with salt, pepper, dried oregano, and minced garlic. Squeeze half the lemon juice over the top.
Roast the cauliflower in the preheated oven for 25-30 minutes until the edges are golden and the centers are tender.
While the cauliflower roasts, prepare the quinoa according to package instructions. Once cooked, stir in the remaining lemon juice and a pinch of salt for a fresh, herb-infused flavor.
Warm the cooked chickpeas gently in a small pan with a dash of salt and pepper, just until heated through.
To assemble, plate the roasted cauliflower steak alongside a serving of quinoa and chickpeas. Top with a generous drizzle of non-fat Greek yogurt.
Finish with an extra sprinkle of dried oregano and a light grind of black pepper. Serve warm and enjoy!