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Cauliflower Steak

This colourful dish is perfect for Summer dining!

Cauliflower Steak


Cauliflower Steaks
1 medium cauliflower (save the leaves)
2 tbsp spice mix (harissa / berbere/ garam masala/ baharat / chermoula)
2 tbsp coconut oil or ghee
Green humus
2 x 400g tin of chickpeas, drained total 480g (save 2 handfuls)
1 clove of garlic
4tbs water (or enough until happy with consistency)
2 tbsp tahini
A handful of parsley stalks
A handful of coriander stalks
Lemon juice (1 1/2 lemons)
Sea salt & pepper
Pickled onions
1 red onion
2 feshly squeezed limes
Sea salt
1/2 a small red cabbage (approx 300g)
1 handful pistachios or almonds
2 tbsp extra virgin olive oil
Parsley & coriander leaves
Remainder of the lemon juice & lime
Sea salt & pepper



Step 1

Preheat the oven to 220 C. Slice the cauliflower in half into 2 thick steaks. Roughly chop any remaining florets.


Step 2

Roast the remaning florets in the oven with 1tbs ghee or coconut oil, 1 tbsp spices, sea salt, pepper and 2 large handfuls of chickpeas for 15-20 minutes - add the chopped cauliflower leaves halfway through and toss everything together.


Step 3

Melt the remaining ghee or coconut oil in a large frying pan. Fry the steaks for 2 minutes on each side then add the remaining tbsp spice mix - carefully turn again to coat the steaks in the spices. Cook for a further 2 minutes until just tender.


Step 4

Finely chop the red cabbage and mix the slaw ingredients together in a medium bowl, season to taste. Blitz the hummus ingredients together with the parsley and coriander stalks, remaining drained chickpeas, salt & pepper to taste.


Step 5

Distribute the green humus between 2 plates. Top with the hot cauliflower steak, the roasted florets and serve with the slaw on top or the side. 

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