Smoked paprika cauliflower steaks

Our chargrilled cauliflower coated in delicious spices and served with chimichurri is the perfect meat free dinner option.

4

15m

15m

Ingredients

Cauliflower steaks

  • 2 small cauliflowers
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 garlic clove, crushed
  • 1 tsp coarsley chopped thyme
  • 2 tbs olive oil
  • 2/3 cup (190g) Greek-style yoghurt
  • 2 tsp tahini
  • 1 tbs lemon juice

Chimichurri

  • 1/2 cup coarsely chopped coriander
  • 1/2 cup coarsely chopped mint
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 2 tbs olive oil
  • 2 tbs coarsely chopped oregano
  • 2 tbs red wine vinegar

Method

STEP 1

Remove the outer leaves from each cauliflower, leaving the core intact. Cut two 1.5cm-thick steaks from the centre of each cauliflower (reserve the excess florets for another use).

STEP 2

Combine the paprika, cumin, garlic, thyme and oil in a bowl. Add cauliflower steaks. Gently toss to coat. Season well.

STEP 3

Heat a chargrill on medium. Cook half the cauliflower for 3 mins each side or until golden brown and tender. Transfer the cauliflower to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower.

STEP 4

Combine the yoghurt, tahini and lemon juice in a medium bowl. Season.

STEP 5 

To make the chimichurri, place the coriander, mint, parsley, oil, oregano and vinegar in a separate bowl and stir to combine.

STEP 6 

Spoon the yoghurt mixture onto serving plates. Top with the cauliflower. Drizzle with the chimichurri. Season.

Serve with lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.