Sal's 'surprise me' cauliflower steaks recipe

Name: Sal's 'surprise me' cauliflower steaks
Yield: Serves 2
Ingredients: 900g cauliflower (1 large or 2 small); 4 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 red onion, cut into thin wedges; 1 yellow pepper, sliced; handful cherry tomatoes, halved; 1 tsp cumin seeds; 100g bulgur wheat and quinoa mix; 1 vegetable stock cube; 2 tbsp tahini; 3 tbsp lemon juice; 1 tbsp runny honey; 1 small garlic clove, crushed; 20g coriander, chopped; 2 tbsp pomegranate seeds, to serve; a few mint sprigs, to serve

When Sal met her boyfriend last year, it seemed they were the perfect match – apart from the fact she’s vegetarian and he most definitely isn’t. But, to his delight, he loved her cauliflower steaks recipe and has since been converted; well, on Thursday nights, at least.

See method

Serves 2
5 mins to prepare and 25 mins to cook
557 calories / serving

Vegetarian

Ingredients

900g cauliflower (1 large or 2 small)
4 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 red onion, cut into thin wedges
1 yellow pepper, sliced
handful cherry tomatoes, halved
1 tsp cumin seeds
100g bulgur wheat and quinoa mix
1 vegetable stock cube

For the dressing

2 tbsp tahini
3 tbsp lemon juice
1 tbsp runny honey
1 small garlic clove, crushed
20g coriander, chopped
2 tbsp pomegranate seeds, to serve
a few mint sprigs, to serve

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Each serving contains

Energy: 2335kJ 557.0kcal; 28%
Fat: 30g; high42%
Saturates: 5g; low25%
Salt: 2.7g; high44%
Sugars: 28g; high31%

of the Reference intake

Carbohydrate 55.0gProtein 22.0gFibre 16.0g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Depending on its size, cut the cauliflower into 4-6 2cm-thick ‘steaks’. Put on a baking tray. Mix 3 tbsp oil with the spices. Season and brush over the steaks. Roast for 18 mins, or until golden.
Heat 1 tbsp oil in a frying pan over a medium heat. Cook the onion and pepper for 7-8 mins. Add the tomatoes and cumin seeds and cook for 4 mins. Remove from the heat.
In a pan set over a medium heat, cook the grain mix with 400ml boiling water and the stock cube, covered, for 15 mins. Drain and leave to steam in the pan for 5 mins.
Meanwhile, blitz the dressing ingredients with 3-4 tbsp water to loosen.
Serve the steaks with the veg, the dressing, pomegranate seeds and mint on top, and a spoonful of grains on the side.

Little help: If you don't have any tahini to hand, try using almond or peanut butter instead.
Leftovers: Blend leftover tahini with some honey, a splash of lemon juice and a pinch of cumin to make a dipping sauce for raw veg.