Zingy Roasted Cauliflower Steak

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Credit: Catherine Jeans, DipION, mBANT, CNHCreg | Functional nutritional therapist | https://thefamilynutritionexpert.com | Instagram @catherine_jeans

Catherine says: “I always thought I didn’t really like cauliflower – I think it goes back to my school lunch days, and memories of soggy, overcooked mush! Plus many years as a vegetarian in the early days of plant based eating, when the only option was soggy cauliflower cheese! But roasting cauliflower with warming spices is a revelation! It brings out such a delicious and natural flavour that is truly sensational.

“I put these cauli steaks with some organic meat, fish, pulses or just a poached egg on top, with lots of steamed vegetables or a salad on the side. They are also delicious with a crumble of feta, with your Sunday roast or a big dollop of hummus.”

Course: Appetizer, Main Course, Side Dish

Servings: 4

Ingredients

  • 1 head raw cauliflower
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tbsp pine nuts
  • 1 handful fresh parsley, flat leaf
  • 1 handful fresh mint leaves, finely chopped, stalks removed
  • 1 tbsp capers, finely chopped
  • 1 tbsp olive oil, extra virgn
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. Preheat the oven to 220C. 
  2. Take the outer leaves off your cauliflower. Slice through the head and stalk, creating 1 inch thick cross sections through the cauliflower. Don’t worry if a few florets come loose, just hold them together as best you can. Lay your sliced cauliflower steaks on a greased baking sheet.
  3. Sprinkle with the spices, a drizzle of olive oil, salt and pepper. Rub the spices into the cauliflower, turn over and repeat the other side. Place in the oven for about 15 minutes. 
  4. Meanwhile, take the leaves off the herbs, chop them up with the capers and mix together. 
  5. After about 15 minutes, once the cauli steak is becoming toasted and golden, carefully flip it over. Bake for a further 10 minutes. 
  6. For the final 5 minutes, sprinkle over the mint, parsley and capers, and the pine nuts. Bake for 5 minutes, checking to make sure they don’t burn.