savoury

Cauliflower Steaks

• time: 30
• servings: 2

Ingredients

• 900 g cauliflower
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 red onion
• 1 yellow pepper
• 1 handful cherry tomatoes
• 1 tsp cumin seeds
• 100 g bulgur wheat and quinoa mix
• 400 ml boiling water
• 1 vegetable stock cube
• 2 tbsp tahini
• 3 tbsp lemon juice
• 1 tbsp runny honey
• 1 small garlic clove
• 20 g coriander
• 3 tbsp water
• 2 tbsp pomegranate seeds
• mint sprigs

Cookware

• oven
• baking tray
• frying pan
• pan
• blender

Method

1. Preheat oven to gas 7, 220°C, fan 200°C.
2. Cut cauliflower (one large or two small) into 4-6 2 cm 'steaks', depending on size. Place on a baking tray.
3. Mix olive oil with ground cumin and smoked paprika. Season and brush over the steaks. Roast for 18 minutes, or until golden.

Sides

1. In a frying pan, heat olive oil. Cook red onion cut into thin wedges and yellow pepper sliced over medium heat for 7 minutes to 8 minutes.
2. Add cherry tomatoes halved and cumin seeds. Cook for 4 minutes. Remove from the heat.
3. In a pan set over medium heat, cook bulgur wheat and quinoa mix with boiling water and vegetable stock cube, covered, for 15 minutes. Drain and leave to steam in the pan for 5 minutes.

Dressing

1. Meanwhile, in a blender, blitz tahini, lemon juice, runny honey, small garlic clove crushed, and coriander chopped with water to 4 tbsp to loosen.

Serving

1. Serve the steaks with the veg, the dressing, pomegranate seeds and mint sprigs on top, and a spoonful of grains on the side.