Turmeric-Infused Cauliflower Steaks with Mediterranean Quinoa Salad

Ingredients

• 1 large cauliflower, sliced into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 cup red onion, finely chopped
• 1 cup kalamata olives, sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 02
   In a small bowl, mix olive oil, turmeric, cumin, salt, and pepper. Brush the mixture over both sides of the cauliflower steaks.
3. 03
   Place the cauliflower steaks on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
4. 04
   While the cauliflower is roasting, cook the quinoa. In a medium saucepan, bring water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
5. 05
   Remove quinoa from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
6. 06
   In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
7. 07
   In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour over the quinoa salad and toss to combine.
8. 08
   Serve the roasted cauliflower steaks alongside the Mediterranean quinoa salad. Enjoy!