Golden Turmeric-Spiced Cauliflower Steak with Herb Quinoa

Thick cauliflower steaks, lacquered in golden turmeric and roasted to caramelized perfection, sit atop fluffy herb-flecked quinoa. The earthy warmth of the spice blend meets the nutty bite of quinoa, with a bright lemon finish cutting through the richness. It’s a vibrant, plant-forward centerpiece ready in 25 minutes.

KITCHEN PROTOCOLSDIY GUIDES

11/24/20253 min read

Time + Yield

  • Prep: 8 min (active)

  • Cook: 17 min (active)

  • Total: 25 min

  • Servings: 4

  • Active Time: 25 min

  • Passive Time: None

Ingredients Cauliflower Steaks:

  • 800 g whole cauliflower head [1 large]

  • 20 mL olive oil [4 tsp]

  • 5 g ground turmeric [1 tsp]

  • 3 g smoked paprika [½ tsp]

  • 3 g garlic powder [½ tsp]

  • 5 g salt [1 tsp]

  • 3 g black pepper [½ tsp]

Herb Quinoa:

  • 150 g quinoa [¾ cup]

  • 300 mL vegetable broth [1¼ cups]

  • 15 g fresh parsley, chopped [3 tbsp]

  • 5 mL lemon juice [1 tsp]

Garnish:

  • 10 g toasted almonds, sliced [2 tbsp]

  • 1 small lemon, cut into wedges

Substitutes:

  • Quinoa unavailable? Use 150 g bulgur wheat or couscous.

  • Smoked paprika alternative: Regular paprika plus a pinch of cumin.

Method

  1. Prep Cauliflower: Slice cauliflower head vertically into four 2 cm thick steaks (reserve florets for another use). Whisk oil, turmeric, paprika, garlic powder, salt, and pepper. Brush both sides generously; coating should turn vibrant yellow.

  2. Roast Steaks: Heat a large oven-safe skillet (28 cm) to 200°C/400°F. Sear steaks 3 min per side until edges brown and spices bloom fragrantly. Transfer skillet to oven, roast 10 min until tender and golden (internal 90°C/195°F).

  3. Cook Quinoa: In a small pot, bring broth to boil (100°C/212°F). Add quinoa, reduce to low (90°C/195°F), cover, cook 12 min until fluffy. Stir in parsley and lemon juice.

  4. Serve: Spoon quinoa onto plates, top with a cauliflower steak. Scatter almonds and serve with lemon wedges.

Air-Fryer Variant: Air-fry brushed steaks at 190°C/375°F for 12 min, flipping halfway, until charred.

Pressure-Cooker Variant (for florets): Steam reserved florets with 100 mL water, 1 whistle (3 min), toss in spice mix.

Parallelization Timeline

  • While skillet preheats (3 min), rinse quinoa and chop parsley.

  • While steaks roast (10 min), cook quinoa and toast almonds in a dry pan (2 min).

  • Plate as steaks finish to hit 25-min total.

Substitutions & Swaps

  • Veg/Vegan: Naturally vegan.

  • Gluten-Free: Quinoa is gluten-free; ensure broth is certified.

  • Budget: Replace cauliflower with 800 g eggplant (slice, roast 12 min).

Scaling

  • Halve: Use 400 g cauliflower (2 steaks), 75 g quinoa, 150 mL broth; use a 24 cm skillet.

  • Double: Use 1.6 kg cauliflower (8 steaks), 300 g quinoa; roast in two batches or use a sheet pan at 200°C/400°F.

Make-Ahead, Storage & Reheat

  • Make-Ahead: Brush steaks with spice mix up to 4 hours ahead; refrigerate.

  • Storage: Store steaks and quinoa separately (fridge, 3 days; steaks freezer, 1 month).

  • Reheat: Air-fry steaks at 180°C/350°F for 5 min to crisp; microwave quinoa (800W, 1 min).

  • Safety: Reheat cauliflower to 74°C/165°F internally.

Troubleshooting

  • Steaks Falling Apart: Keep core attached when slicing; handle gently.

  • Bland Quinoa: Add 2 mL extra lemon or 1 g salt after cooking.

  • Burnt Spices: Lower heat to 180°C/350°F if edges darken too fast.

Nutrition per Serving

  • Calories: 310 kcal

  • Macros: 12 g protein, 38 g carbs, 14 g fat

Cost per Serving

  • Cauliflower (800 g): ₹60 / $0.72 / €0.66

  • Quinoa (150 g): ₹50 / $0.60 / €0.55

  • Olive oil, spices: ₹25 / $0.30 / €0.28 (amortized)

  • Total: ~₹34 / $0.41 / €0.37 per serving

Variations

  1. Harissa Cauliflower: Swap turmeric mix for 10 g harissa paste, roast as directed.

  2. Miso-Glazed Version: Brush with 15 g miso + 5 mL honey, roast 12 min.

  3. Chickpea-Crusted: Press 50 g crushed chickpeas onto steaks before roasting.

Plating & Garnish Fan quinoa in a neat mound, crown with a glistening steak. Scatter almonds for crunch and parsley flecks for color. Serve lemon wedges on the side for a sharp, sunny finish. A matte black plate makes the golden hues pop.

FAQs

Q:Can I skip the oven?

A:Yes, pan-sear 5 min per side on medium-high until tender.

Q:Quinoa vs couscous?

A:Quinoa is nuttier and protein-rich; couscous is lighter and faster (5 min).

Q:No almonds?

A:Use toasted pumpkin seeds or skip for nut-free.

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