Served with a spiced tahini and yoghurt mixture, these tasty cauliflower steaks make for a quick and easy meat-free meal.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
2 small cauliflowers
1 tsp ground turmeric
1 tsp ground paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/3 cup (80ml) olive oil
1 bunch kale, trimmed, leaves coarsely torn
400g can chickpeas, rinsed, drained
1 1/2 cups (420g) Greek-style yoghurt
2 tbsp lemon juice
1 tbsp tahini
1/2 cup coriander leaves
1/2 cup mint leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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 excess florets for another use).
Step 2
Combine the turmeric, paprika, cumin, ground coriander and 1 tbs of the oil in a large bowl. Add the cauliflower steaks and gently toss to coat. Season well.
Step 3
Heat a chargrill over medium heat. Add half the cauliflower and cook for 3 mins each side or until golden brown and tender. Transfer cauliflower to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower.
Step 4
Add the kale and chickpeas to the pan and cook, tossing, for 5 mins or until the kale wilts. Season.
Step 5
Meanwhile, combine the yoghurt, lemon juice and tahini in a medium bowl. Place the coriander leaves, mint and remaining oil in a blender and blend until smooth. Add 1 tbs of the coriander mixture to the yoghurt mixture and gently marble.
Step 6
Spoon the yoghurt mixture onto serving plates. Top with the kale mixture and cauliflower. Drizzle with the remaining coriander mixture.
