Cauliflower steak

This colourful dish is perfect for Summer dining!
30 min
Serves 2 people


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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