Roasted Seitan with Cauliflower

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the seitan chunks dry with paper towels to help them crisp up during roasting.

   Tip: Dry seitan creates better browning and texture on the outside.

2. 2

   Toss the seitan chunks with 2 tablespoons of olive oil, half the minced garlic, smoked paprika, salt, and pepper in a large bowl.

   Tip: Coating the seitan first helps build flavor from the start.

3. 3

   On a separate baking sheet, combine cauliflower florets with 2 tablespoons of olive oil, the rosemary sprigs, thyme sprigs, remaining garlic, and a pinch of salt and pepper.

   Tip: Keep seitan and cauliflower on separate sheets so they roast at their own pace.

4. 4

   Transfer the seitan to one oven-safe baking sheet in a single layer and the cauliflower to another. Place both sheets in the preheated oven.

   Tip: Arrange in single layers for even cooking and maximum browning.

5. 5

   Roast for 20 minutes, then give both pans a good shake and stir to ensure even coloring. Add the cauliflower back to the oven.

6. 6

   Return the seitan to the oven and continue roasting for another 12-15 minutes until the seitan is golden brown and the cauliflower is caramelized at the edges.

   Tip: Watch for the cauliflower to develop dark brown spots for the best flavor.

7. 7

   While roasting, whisk together balsamic vinegar, lemon juice, and vegetable broth in a small bowl with the remaining tablespoon of olive oil.

8. 8

   Transfer the roasted seitan and cauliflower to a serving platter, drizzle with the lemon-balsamic glaze, and finish with fresh lemon zest and any remaining herb leaves.

   Tip: The acidity from the lemon brightens all the roasted flavors beautifully.