How to make cauliflower steaks two ways

Posted on the 12th January 2018

Got a cauliflower? Try making these cauliflower steaks! Large cauliflowers work best.

To prepare the cauliflower steak:

1. Wash the cauliflower and remove leaves.
2. Carefully trim stalk so the base sits flat on the work surface. Cut into chunky cross sections of about 4cm. The outer most sections will fall apart as not connected to the stalk (save these for use in another dish).

For the tahini and lemon cauliflower steak:

Ingredients

1 tbsp extra virgin olive oil, plus extra for brushing
1 tbsp tahini
½ tbsp lemon juice
Salt and pepper, to taste
Fresh herbs, finely chopped (such as parsley, coriander and mint)

Method

1. Brush the steak with olive oil and season with sea salt and black pepper.

2. Place steaks (oil up) on to an oiled baking tray.
3. Roast for 15 mins in a preheated oven at 200°C / gas mark 6.
4. After 15 minutes, turn steak over, season with salt and pepper and brush with more oil.

5. Return to the oven for 15-20 mins until beginning to brown. Serve with tahini and lemon dressing (1 tbsp tahini, ½ tbsp lemon juice, 1 tbsp extra virgin olive oil, salt and pepper to taste).
6. Sprinkle with the chopped fresh herbs.

For the spicy cauliflower steak:

Ingredients

1 tbsp extra virgin olive oil, plus extra for brushing
Salt and pepper, to taste
Shawarma spice blend (½ tsp ground cinnamon, ¼ tsp ground cardamom, 1 tsp ground coriander, 2 tsp ground turmeric, 1 tsp ground ginger, 2 tsp smoked paprika, 3 tsp ground cumin, ½ tsp cayenne pepper )
Fresh herbs, finely chopped (such as parsley, coriander and mint)

Method

1. Mix the Shawarma spice blend, with oil of choice and brush onto one side of cauliflower steak.

2. Place steaks (oil up) on to an oiled baking tray.
3. Roast for 15 mins in a preheated oven at 200°C / gas mark 6.
4. After 15 minutes, turn steak over, season with salt and pepper and brush with more paste.

5. Return to the oven for 15-20 mins until beginning to brown.
6. Sprinkle with the chopped fresh herbs.

 

Serve with:

Mixed bean casserole and wilted greens, or

Hummus and salad, or

Sautéed spicy chickpeas and spinach

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