This aromatic vegetarian dish is bursting with flavour. A spiced yoghurt dressing tenderises the creamy cauliflower steaks, served with spiced couscous.
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
couscous 240 g
garlic cloves 4 (chopped)
ground turmeric ½ tsp
ginger 2 tsp (grated)
spinach 2 handful (shredded)
tomato purée 1 tbsp
mild chilli powder 1 tsp
olive oil 3 tbsp
fresh coriander 1 handful (chopped)
butter 1 tbsp
mixed chillies 40 g (chopped)
chilli flakes 1 tsp
lime 1
English mustard 1 tsp
ground cumin 2 tsp
ground coriander 1 tsp
Greek yoghurt 100 g
cauliflower 2 (sliced)
Method
Trim the leaves from the cauliflower and slice it in half. Then slice into approximately 1cm steak-like slices. Season with salt and pepper.
Chop the coriander leaves and stalks. Peel and grate the ginger.
Make the marinade. Mix together the Greek yoghurt, chilli powder, turmeric, fresh coriander, 1 tablespoon of the olive oil, ginger, half the cumin, tomato puree, mustard and the lime juice. Season with salt and pepper and mix well.
Grease 2 baking trays or line them with baking parchment. Preheat the oven to 160°C/325°F/Gas Mark 3.
Rub the marinade onto the cauliflower steaks and place on the lined baking trays. Set aside for 10–15 minutes then bake in the oven.
Prepare the couscous according to the packet instructions.
Roast the cauliflower in the oven for 25 - 30 minutes, turning halfway through.
Meanwhile, finely chop the garlic and mixed chilli. Heat the rest of the olive oil in a large frying pan over a medium heat and fry the remaining cumin and chilli flakes until fragrant. Add the butter and sauté the garlic and fresh chilli for 2 minutes.
Roughly shred the spinach and add to the pan and cook until it wilts down. Tip the cooked couscous into the pan and cook for a few minutes until it is heated through. Season to taste and scatter the fresh coriander on top.
Plate up the cauliflower on the couscous and enjoy!
