Roasted Gochujang-Vanilla Glazed Cauliflower Steaks with Citrus-Herb Quinoa

Ingredients

• 1 large cauliflower head, cut into 1-inch steaks
• 2 tablespoons olive oil
• 1 cup gochujang
• 1 teaspoon vanilla extract
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium orange, zested and juiced
• 1 cup fresh cilantro, chopped
• 1 cup fresh mint, chopped
• 1 teaspoon salt

1. 01
   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 02
   Brush the cauliflower steaks with 1 tablespoon of olive oil and place them on the prepared baking sheet.
3. 03
   In a small bowl, whisk together gochujang, vanilla extract, rice vinegar, and honey to create the glaze.
4. 04
   Brush each cauliflower steak with the glaze, reserving a small amount for a final coating after roasting.
5. 05
   Roast the cauliflower steaks in the oven for 25-30 minutes, flipping halfway through, until tender and edges are crispy.
6. 06
   While cauliflower is roasting, cook quinoa in a saucepan with vegetable broth over medium heat until the liquid is absorbed, about 15 minutes.
7. 07
   Once cooked, fluff the quinoa with a fork and stir in the orange zest, juice, cilantro, mint, and salt.
8. 08
   Remove cauliflower from the oven and brush with the remaining glaze for an extra glossy finish.
9. 09
   Serve the roasted cauliflower steaks over a bed of citrus-herb quinoa.