Roasted Seitan with Cauliflower
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted seitan and cauliflower dish has become one of my go to weeknight dinners because it comes together in just about an hour from start to table. Seitan is this wonderfully versatile protein that's packed with muscle building amino acids, and when you roast it alongside cauliflower with garlic, fresh herbs, and a touch of balsamic vinegar, something really magical happens. The whole meal feels fancy enough for guests but honest enough for a simple Tuesday night, and best of all, it won't drain your wallet or leave you stressed in the kitchen.
Ella x
Ingredients
- ½ kgseitan(cut into 1.5-inch chunks)
- 1 headcauliflower(cut into florets)
- 5 tablespoonsolive oil
- 4 clovesgarlic(minced)
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zested and juiced)
- 2 tablespoonsbalsamic vinegar
- 59 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
While roasting, whisk together balsamic vinegar, lemon juice, and vegetable broth in a small bowl with the remaining tablespoon of olive oil.
- 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.
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