Middle Eastern Cauliflower Steaks

RECIPE BY NATASAHA CORRETT
Serves2
Cooks In20 minutes
DifficultyModerate

Ingredients
MetricCupsCupsMetric

1 cauliflower

1 clove garlic sliced

2 tbsp sunflower oil

¼ tsp ground coriander

½ tsp cumin seeds

1 lemon juice

large pinch salt

3 tbsp water

½ red onion

100g cavolo nero

20g parsley

250g cooked lentils

Dressing:

140g yoghurt

pinch salt

1 tsp brown rice vinegar

Optional: sumac

Method

  1. Chop the bottom from the cauliflower and slice into 4 thick steaks – try to keep the florets joined together.
  2. In a large frying pan heat the 1 tbsp sunflower oil, sliced garlic, spices and lemon juice for 1-2 minutes until the garlic starts to sizzle
  3. Place the steaks into the pan, add the water and cover for 3 minutes until they are soft and there is steam in the pan.
  4. Remove the lid and leave for another 3 minutes. Then flip the steaks over and leave for another 3 minutes till they are golden brown on both sides. Remove from the heat.
  5. Thinly slice the red onion and chop the cavolo nero into thin strips. In a separate pan add 1 tbsp. sunflower oil and the red onion.
  6. Sauté for 1-2 minutes until the onion turns translucent. Add the cavolo nero and cook for another minute till it softens.
  7. Remove from heat and add the lentils and chopped parsley.
  8. Make the dressing by mixing all ingredients until well combined.
  9. To serve, add a bed of lentils and cavolo nero with two cauliflower steaks on the top. Drizzle with the dressing and garnish with cracked pepper and sumac.
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