Roasted Cauliflower Steaks with Spring Onion & Grain Salad
Thick slices of cauliflower roasted until deeply charred, served with a fresh salad of bulgur or quinoa, lots of spring onion, herbs and lemon.
50 mins
Easy
Serves 4
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Nutrition per serving
320
Calories
10g
Protein
40g
Carbs
14g
Fat
Ingredients
- 2 large cauliflowers
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper
- 150g bulgur wheat or quinoa
- 1 bunch spring onions, finely sliced
- A large handful of parsley, chopped
- A small handful of mint, chopped (optional)
- 1 garlic clove, crushed
- Juice of 1½ lemons
- 4 tablespoons olive oil
- Salt
How to make it
1. Cut the steaks Heat the oven to 230°C (450°F). Trim the leaves and cut each cauliflower top to bottom through the core into 2cm thick slices. You'll get two or three steaks from the middle of each; keep the loose florets too.
2. Season and roast Mix the oil with the cumin, paprika, salt and pepper and brush it over both sides of the steaks and the florets. Spread on lined trays and roast for 30–35 minutes, turning once, until deeply browned and tender.
3. Make the salad Cook the bulgur or quinoa according to the packet, drain and let it cool a little. Toss with the spring onions, herbs, garlic, lemon juice, oil and a good pinch of salt.
4. Serve A pile of grain salad, a cauliflower steak on top, and the crispy florets around.
Good to know
- Don't crowd the trays. Space is what gets you the char
- A dollop of yoghurt or tahini sauce is good on top
Cooking ability level
Photos
