Spiced Cauliflower Steak
with a Protein Packed Salad
If you’ve never had a cauliflower ‘steak’ it’s exactly what it sounds like: cauliflower sliced lengthwise into steak-like portions, seasoned, and either grilled or roasted (we roast ours in this recipe) until tender on the inside and crispy on the outside. Quinoa is an excellent source of plant-based protein, making it the perfect base for the salad. Seeds and dried fruit add another layer of texture to the dish, whilst a fresh squeeze of lemon and a handful of chopped coriander and a Greek yoghurt dressing keep the dish fresh and light.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Wholegrain Mustard
½
Cumin Seeds
½
Ground Ginger
2
Ground Cumin
25
Sunflower Seeds
2
Ground Turmeric
40
Dried Apricots
1
Lemon
150
Low Fat Natural Yoghurt
(Contains Milk)
1
Cauliflower
40
Raisins
1
Coriander
1
Brown Rice & Quinoa
Not included in your delivery
1.5
Olive Oil
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Trim the stem end of the cauliflower, leaving the core intact. Remove the leaves. b) Using a large knife, cut the cauliflower in half from top to bottom. c) Cut each half into 2 thick 'steaks' per person. Don't worry about any bits that fall off, we'll use them too! Pop the ground cumin, turmeric, ginger and olive oil (see ingredients for amount) into a mixing bowl. Mix well.
a) Add the cauliflower to the bowl. Rub the mixture evenly onto both sides of the cauliflower (and any smaller bits that fell off!). Make sure they are evenly coated. Season well with salt and pepper. TIP: Wear rubber gloves to prevent staining your hands! b) Transfer to a lined baking tray and roast on the top shelf of your oven for 10-15 mins. TIP: They are ready when a knife can easily be stuck through the thickest part .
a) Roughly chop the coriander (stalks and all). b) Zest the lemon and cut into four wedges. c) Roughly chop the dried apricots. d) Cook the brown rice and quinoa in the microwave according to pack instructions.
a) Pop the yogurt into a small bowl. b) Mix in the wholegrain mustard, half the coriander and the olive oil for the dressing (see ingredients for amount). c) Season with a large pinch of lemon zest, salt and pepper.
a) Carefully pop the rice into another large mixing bowl. b) Stir in the cumin seeds, sunflower seeds, raisins, dried apricots, and the rest of the chopped coriander and lemon zest. c) Season well with a squeeze of lemon juice, salt and pepper to taste.
a) Divide the mixed grain salad between your plates. b) Using a spatula, carefully lay the cauliflower steaks and florets on top. c) Serve the steaks with a nice dollop of the yogurt dressing drizzled over the top. ENJOY!
