Recipe Cauliflower Steaks with Spiced Smashed Tomatoes
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Freshly Picked
Easy peasy
Comfort food
Entertaining
Lazy dinners
Main meals
Did you ever imagine a cauliflower steak could be this rich and vibrant? The cauli plays host to a beautifully balanced mixture of flavours and textures, that make every bite a dream.
You will need
Serves 2
- 1 cauliflower, sliced into 3cm thick steaks*
- 20ml olive oil
- Salt and pepper, to taste
Tomato sauce
- 2 punnets cherry tomatoes (a mixture of red, orange and yellow)
- 4 radishes, halved
- 1/2 red onion, cut in half
- 4 cloves garlic
- 1 long red chilli, halved lengthways
- 1 cinnamon stick 2cm long
- 2 bay leaves
- 4 cloves
- 300ml water
- 1 cup frozen peas
- 1/2 lemon, zest
Garnish
- Bunch of coriander
- 2 tablespoons coconut yogurt
- 1 tablespoon dukkah
To serve, optional
- 1 cup bulgar wheat (or quinoa)
- 2 tablespoons raisins
- 2 cups boiling water or vegetable stock
Recipe: Simon Toohey
Directions
-
Step 1
Preheat the oven to 180°C, fan-forced.
-
Step 2
Season cauliflower steak(s) with salt and pepper.
-
Step 3
Place an ovenproof tray on medium heat with 1 tablespoon of oil.
-
Step 4
Add the cauliflower to the hot oil, brown for 3–4 minutes until it begins to brown.
-
Step 5
Flip the cauliflower and add tomatoes, radishes, onions, garlic, chilli, cinnamon, bay leaves, cloves, and water.
-
Step 6
Place in the oven and roast for 15–20 minutes.
-
Step 7
Meanwhile, place the bulgar wheat and raisins in a glass bowl, and cover with boiling water or stock. Cover the bowl and leave to absorb for 10 minutes or until soft. Fluff up with a fork before serving.
-
Step 8
Gently transfer the cauliflower steak to your serving plate.
-
Step 9
Use the back of a fork to roughly mash the remaining ingredients in the tray.
-
Step 10
Stir through the peas and grate over lemon zest. Marble through the dollops of coconut yoghurt.
-
Step 11
Spoon the sauce around the cauliflower steak. Garnish with dukkah and coriander leaves to serve. Serve alongside the cooked bulgar wheat and enjoy!
Hot tip!
*If you have a really large cauliflower head, you can do one large ‘steak’ and slice it in half before you plate it up on 2 plates. If it’s a smaller cauliflower, then do 2 steaks and roast them in the pan together.
Recipe: Simon Toohey
More healthy recipes
Cauliflower Steaks with Spiced Smashed Tomatoes
Directions
10 mins to prep
-
Step 1
Preheat the oven to 180°C, fan-forced.
-
Step 2
Season cauliflower steak(s) with salt and pepper.
-
Step 3
Place an ovenproof tray on medium heat with 1 tablespoon of oil.
-
Step 4
Add the cauliflower to the hot oil, brown for 3–4 minutes until it begins to brown.
-
Step 5
Flip the cauliflower and add tomatoes, radishes, onions, garlic, chilli, cinnamon, bay leaves, cloves, and water.
-
Step 6
Place in the oven and roast for 15–20 minutes.
-
Step 7
Meanwhile, place the bulgar wheat and raisins in a glass bowl, and cover with boiling water or stock. Cover the bowl and leave to absorb for 10 minutes or until soft. Fluff up with a fork before serving.
-
Step 8
Gently transfer the cauliflower steak to your serving plate.
-
Step 9
Use the back of a fork to roughly mash the remaining ingredients in the tray.
-
Step 10
Stir through the peas and grate over lemon zest. Marble through the dollops of coconut yoghurt.
-
Step 11
Spoon the sauce around the cauliflower steak. Garnish with dukkah and coriander leaves to serve. Serve alongside the cooked bulgar wheat and enjoy!
Hot tip!
*If you have a really large cauliflower head, you can do one large ‘steak’ and slice it in half before you plate it up on 2 plates. If it’s a smaller cauliflower, then do 2 steaks and roast them in the pan together.
You will need
Serves 2
- 1 cauliflower, sliced into 3cm thick steaks*
- 20ml olive oil
- Salt and pepper, to taste
Tomato sauce
- 2 punnets cherry tomatoes (a mixture of red, orange and yellow)
- 4 radishes, halved
- 1/2 red onion, cut in half
- 4 cloves garlic
- 1 long red chilli, halved lengthways
- 1 cinnamon stick 2cm long
- 2 bay leaves
- 4 cloves
- 300ml water
- 1 cup frozen peas
- 1/2 lemon, zest
Garnish
- Bunch of coriander
- 2 tablespoons coconut yogurt
- 1 tablespoon dukkah
To serve, optional
- 1 cup bulgar wheat (or quinoa)
- 2 tablespoons raisins
- 2 cups boiling water or vegetable stock