Cauliflower Steak With Roasted Red Pepper Quinoa

There’s something so satisfying about turning humble vegetables into a dish that’s both visually striking and packed with flavour.

This Cauliflower Steak with Roasted Red Pepper Quinoa Salad is a celebration of vibrant colours and fresh, wholesome ingredients.

The combination of smoky, spiced cauliflower steaks paired with the bright, zesty quinoa salad makes this dish a real winner. Perfect for a light yet filling dinner, it’s sure to impress.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Cauliflower Steak with Roasted Red Pepper Quinoa Salad recipe:

• 1 large cauliflower head
• ⁠Cajun spice mix
• ⁠Olive oil
• ⁠140g dried quinoa
• ⁠2 red bell peppers
• ⁠50g kale
• ⁠Large handful of basil
• ⁠25g pine nuts
• ⁠1 lemon
• ⁠Salt and pepper

Getting the Most Out of Your Cauliflower Steaks

Cauliflower is incredibly versatile, but it can easily turn mushy if not cooked properly.

The key to a good cauliflower steak is roasting it long enough for the edges to become golden and crispy while the inside remains tender.

If you want extra crispiness, try giving your steaks a quick sear in a hot pan before putting them in the oven.

Why Quinoa Is the Perfect Base

Quinoa is a fantastic grain alternative that’s packed with protein and fibre.

In this recipe, it forms the base of the salad, providing a light but hearty contrast to the bold flavours of the roasted vegetables and pesto.

You can also experiment by adding grains like bulgur wheat or couscous if quinoa isn’t your favourite.

Customise Your Pesto

Pesto is a great dressing because it’s easy to adapt to your taste.

This recipe uses basil and pine nuts, but you can swap them for other greens like spinach or kale, and use walnuts or almonds instead of pine nuts.

Add nutritional yeast or Parmesan if you’re not keeping it dairy-free.

Nutritional Benefits of This Dish

This cauliflower steak and quinoa salad is not only packed with flavour but also with nutrients.

Cauliflower is high in vitamin C, quinoa provides a complete protein, and kale is rich in antioxidants and fibre.

It’s a great way to enjoy a plant-based meal that leaves you feeling full and satisfied.

How to Make This Recipe

Step 1: Prepare and Roast the Cauliflower

Preheat your oven to 180°C.

Start by slicing your cauliflower head into two thick slices, around 1.5cm each. These will be your ‘steaks’.

Place them into an ovenproof dish. In a small bowl, mix 2 tablespoons of olive oil with 2 teaspoons of Cajun spice.

Brush the mixture generously over both sides of the cauliflower steaks, making sure they’re well-coated.

Don’t waste the leftover cauliflower! Chop up any excess florets and roast them along with the steaks for a crispy side snack.

Step 2: Roast the Peppers

While the cauliflower is roasting, halve the red peppers and remove the seeds.

Coat them in 1 teaspoon of olive oil, then place them in the oven alongside the cauliflower for about 30 minutes, or until the peppers are slightly charred and soft.

Roasting the peppers brings out their natural sweetness, which complements the spice from the Cajun seasoning on the cauliflower.

Step 3: Cook the Quinoa

As the cauliflower and peppers roast, cook your quinoa.

Rinse 140g of quinoa under cold water, then add to a pot of boiling water (about double the amount of water to quinoa).

Cook for 12-15 minutes, or until the quinoa is tender and the water has been absorbed.

For extra flavour, you could try cooking the quinoa in vegetable stock instead of water.

Step 4: Blanche the Kale

While your quinoa is cooking, blanch the kale.

Bring a small pot of water to the boil, then add the kale for 1-2 minutes until it turns a bright green. Drain and set aside.

Blanching helps the kale retain its vibrant colour and removes some of its bitterness while keeping the texture crisp.

Step 5: Make the Pesto and Assemble the Salad

In a blender, add the pine nuts, basil, juice of half a lemon, and 2 tablespoons of olive oil. Blitz until you get a rough pesto-like consistency.

If you want a creamier dressing, add a spoonful of tahini to the pesto for a richer texture.

Remove the roasted peppers from the oven and chop them into 1cm pieces. In a large bowl, mix the quinoa, kale, and roasted peppers together to form your salad.

Plate up your quinoa salad, top with the cauliflower steaks, and drizzle the pesto over the top.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can prepare the cauliflower steaks and quinoa salad in advance. Store them separately and combine them just before serving for the freshest flavour.

Can I use other vegetables in this recipe?

Absolutely! You can swap the red peppers for roasted courgettes, aubergine, or even sweet potatoes depending on what you have available.

What can I substitute for pine nuts?

If you don’t have pine nuts, try using walnuts, almonds, or even sunflower seeds for a nutty flavour.

How do I store leftovers?

Store any leftovers in the fridge. The salad is great cold, and the cauliflower can be reheated or enjoyed at room temperature.

And that’s it for this Cauliflower Steak with Roasted Red Pepper Quinoa Salad recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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