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Spiced cauliflower steaks recipe

Spiced cauliflower steaks recipe

205 ratings

Dusted with spice and roasted until tender, cauliflower steaks are a very tasty, veggie alternative to steak. Sprinkle with pine nuts and fried shallots and serve up as a boredom-busting midweek meal. See method

  • Serves 4
  • 10 mins to prepare and 25-30 mins to cook
  • 209 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 3 tbsp olive oil
  • knob of butter
  • 1 large cauliflower or 2 small cauliflowers, outer leaves removed, cut into 4 x 1cm thick slices
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 6 shallots, finely sliced
  • 30g pine nuts, toasted
  • 2 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • ½ lemon, zested and juiced
  • handful flat-leaf parsley, chopped
  • steamed green beans, to serve
  • steamed broccoli, to serve

Each serving contains

  • Energy

    870kj
    209kcal     10%

  • Fat

    18g 25%

  • Saturates

    4g 18%

  • Sugars

    6g 7%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 8.6g Protein 6g Fibre 3.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp olive oil and half the butter in a large frying pan. Add 2 cauliflower slices and pan-fry for 2 mins on each side. Mix together the ground spices. Dust the cauliflower slices on both sides with half the spice mix, season with salt and fry for another 1-2 mins on each side until golden. Set aside on a nonstick baking sheet. Clean the pan with kitchen paper and repeat with the remaining cauliflower slices.
  2. Roast the cauliflower for 10-15 mins, until tender.
  3. Meanwhile, add the remaining oil and the shallots to the pan and fry over a medium heat for 2-3 mins. Add the pine nuts and fry for another 3-4 mins, then add the garlic and cumin seeds and fry for another minute. Add the lemon zest and juice, then season.
  4. Top the cauliflower with the shallots, pine nuts and chopped parsley, and serve immediately with the steamed green beans and broccoli.

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