I'm always reluctant to name a vegetarian dish so that you think of the meat alternative, especially when they're a pretty different dish. I'm particularly careful of this when it comes to J - I won't give him a bean 'chilli', but he can enjoy a bean 'casserole'! However these cauliflower 'steaks' are worthy of this name - they're filling, hearty and satisfying. You could coat with any herbs/ spices you like, but as I was making a Middle Eastern mezze, I opted for my homemade spice mix which is very similar to Baharat. It gives it a spicy kick, but nothing overwhelming.
Serve with a side salad, greens or as part of a mezze platter.
Serves 2
Ingredients
1 large cauliflower
2 tbsp olive oil
1/2 tbsp Middle Eastern spice mix or Baharat
Method
1. Preheat the oven to 220c. Line a baking tray with baking paper. 2. Remove the leaves from the cauliflower and cut two 1-inch pieces from the centre of the cauliflower. You can then slice the rest of the cauliflower if you're making more than two, but these won't necessarily hold together as well - this is fine as you'll have smaller pieces but just as delicious. If not using, save for another recipe (I'm making cauliflower cheese!) 3. Mix the olive oil and spice mix, then brush over both sides of the cauliflower steaks. 4. Bake for 25-30 minutes, flipping halfway through.
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