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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


  • 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

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10 mins to prep

  1. Step 1

    Preheat the oven to 180°C, fan-forced.

  2. Step 2

    Season cauliflower steak(s) with salt and pepper.

  3. Step 3

    Place an ovenproof tray on medium heat with 1 tablespoon of oil.

  4. Step 4

    Add the cauliflower to the hot oil, brown for 3–4 minutes until it begins to brown.

  5. Step 5

    Flip the cauliflower and add tomatoes, radishes, onions, garlic, chilli, cinnamon, bay leaves, cloves, and water.

  6. Step 6

    Place in the oven and roast for 15–20 minutes.

  7. 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.

  8. Step 8

    Gently transfer the cauliflower steak to your serving plate.

  9. Step 9

    Use the back of a fork to roughly mash the remaining ingredients in the tray.

  10. Step 10

    Stir through the peas and grate over lemon zest. Marble through the dollops of coconut yoghurt.

  11. 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

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