serves
2-3
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2-3
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 cauliflower, sliced into 3 cm thick steaks
- 20 ml olive oil
- Salt and pepper, to taste
- 2 tbsp dairy-free coconut yoghurt
- 1 tbsp dukkah
- 1 bunch coriander, to garnish
Tomato sauce
- 2 punnets cherry tomatoes (a mixture of red, orange and yellow)
- 4 radishes, halved
- ½ red onion, cut in half
- 4 cloves garlic
- 1 long red chilli, halved lengthways
- ½ cinnamon stick
- 2 bay leaves
- 4 cloves
- 300 ml water
- 1 cup frozen peas
- ½ lemon, zested
To serve, optional
- 1 cup bulgar (burghul) wheat
- 2 tbsp raisins
- 2 cups boiling water or vegetable stock
Serves 2-4, depending on the size of the cauliflower and whether the dish is served as a side or a main.
Instructions
- Preheat the oven to 200°C (180°C fan forced).
- Season cauliflower steaks with salt and pepper.
- Place an oven proof tray on medium heat with 1 tablespoon of oil. Add the cauliflower to the hot oil, brown for 3-4 minutes until it begins to brown.
- Flip the cauliflower and add tomatoes, radish, onion, garlic, chilli, cinnamon, bay leaves, cloves and water.
- Place in the oven and roast for 15-20 minutes.
- Gently transfer the cauliflower steak to your serving plate.
- Use the back of a fork to roughly mash the remaining ingredients in the tray. Stir through the peas and lemon zest. Marble through the coconut yoghurt.
- Meanwhile, place the bulgar wheat and raisins in a glass bowl, cover with boiling water or stock. Cover the bowl and leave to absorb for 10 minutes or until soft. Fluff up with a fork to serve.
- Spoon the sauce around the cauliflower steak. Garnish with dukkah and coriander leaves to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
