In a bid to reduce my meat intake, I’ve succumbed to this ingenious cauliflower ‘steak’ trend! If you have no idea what I’m talking about, it’s exactly what it says on the tin: cauliflower sliced lengthwise into ‘steaks’ which are either grilled or roasted. I despise nothing more than soggy vegetables so roasting them ensures there’s still flavour and crunch.
Recipe by Thahmina | www.goldentiffin.co
Cooking Time: 20 mins
- 1 whole cauliflower, stalks and leaves removed
- 3-4 tbsp olive oil
- 1 tsp salt, pepper, turmeric, chili powder, cumin
- 1 tsp Bangladeshi mustard sauce
Rinse cauliflower, remove the greens and cut into even sized, approximately 6 cm thick steaks. You want them to be on the thicker side to avoid falling apart.
Preheat the oven to 180C/ 356F/ Gas Mark 4. In a cup, prepare the marinade by mixing together the oil, spices and mustard sauce. In a roasting tin, place the cauliflower and lightly coat the steaks with the marinade.
Roast for 20 minutes. After the first 10 mins, turn the cauliflower over and coat with marinade again.
Once the cauliflower begins to brown and is soft enough to pierce with a knife, remove from the oven and allow to cool.
These steaks are perfect to eat as a quick snack on their own or as a meat alternative to a Sunday roast.