Honey Chipotle Cauliflower Steak with Cilantro Lime Quinoa

Ingredients

• 1 medium cauliflower
• 2 tbsp honey
• 2 tbsp chipotle sauce
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup chopped cilantro
• 1 lime, juiced, plus wedges to serve
• 3/4 cup quinoa
• Salt and black pepper

Steps

1. Heat the oven to 425F (220C) and line a sheet pan with parchment.
2. Trim the cauliflower leaves but leave the core intact, then cut down through the centre into 1-inch thick slabs. The core is what holds a cauliflower steak together, so slice through it rather than around it.
3. Expect only two or three intact steaks from one head; roast the loose florets alongside rather than wasting them.
4. Whisk the honey, chipotle sauce, garlic, olive oil, 1/2 teaspoon salt, and pepper into a glaze.
5. Brush the steaks on both sides with half the glaze and roast for 12 minutes.
6. Flip carefully with a wide spatula, brush with the remaining glaze, and roast for 10 to 12 minutes more, until the edges are deeply caramelised and a knife slides into the core with no resistance.
7. Watch the last few minutes closely; the honey darkens fast once the surface dries.
8. Rinse the quinoa under cold water for 30 seconds, simmer it in 1 1/2 cups salted water, covered, for 15 minutes, then fork through the cilantro and lime juice and serve the steaks on top with lime wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.