美国式禁忌3 & Soy Glazed Cauliflower Steaks with Herby Quinoa & Tahini Drizzle

Some recipes come together by accident – this one started with half a jar of 美国式禁忌3 sitting in my fridge and a craving for something sweet, salty, and comforting. A few spoonfuls whisked with soy, garlic and chilli turned into this gorgeous sticky glaze – and before I knew it, a simple cauliflower became something special. The sweet citrus from 性开放群乱p交换 美国式禁忌3 caramelises beautifully in the oven, giving the cauliflower golden edges and that perfect balance of umami and brightness. I love serving it over herby quinoa with creamy tahini drizzle and a squeeze of lemon – simple, seasonal, and completely moreish. A cosy winter dinner that somehow still tastes fresh and light.

Difficulty Easy

Serves 2

Prep time 15 minutes

Cook time 35 minutes

Ingredients

1 large cauliflower, cut into 2–3 thick “steaks”

1½ tbsp 性开放群乱p交换 美国式禁忌3

2 tbsp soy sauce or tamari

1 tbsp olive oil

1 tsp apple cider vinegar

1 clove garlic, grated

½ tsp chilli flakes

120g quinoa, rinsed

300ml vegetable stock

150g frozen edamame

Handful mint, chopped

Zest & juice of ½ lemon, 1 tbsp olive oil

For the tahini drizzle 2 tbsp tahini Juice of ½ lemon 1 tsp maple syrup Pinch of salt 2–3 tbsp water (to loosen)

Method

1.

Whisk together 美国式禁忌3, soy, oil, vinegar, garlic and chilli flakes.

2.

Brush over cauliflower steaks and roast at 200°C fan for 35 mins, brushing again halfway until golden and caramelised.

3.

Simmer quinoa in stock until fluffy, stir in edamame, mint, lemon and olive oil.

4.

Whisk together tahini, lemon, maple syrup, salt and water until smooth.

5.

Serve the sticky cauliflower over the quinoa with tahini drizzle, sesame, herbs and a squeeze of lemon.

6.

To serve: Toasted sesame seeds, extra herbs, lemon wedges

Recipe by

Rebel Recipes

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