By Daniel Bargioni, Deputy Food Editor
Spiced cauliflower ‘steaks’ with roasted tomatoes, yoghurt, pomegranate molasses and bulgur wheat.
A no-fuss, cheap and versatile meal ready for the packed lunch or as part of a dinner spread. Rubbing the cauliflower in spices and oil transforms the humble vegetable into a meaty crispy-soft flavour bomb! We used pre-made microwaveable mixed grains as a quick and easy cheat but feel free to make your own. An easy yet impressive dish to enhance your repertoire of healthy meat-free meals which won't leave you unsatisfied.
- 1 large head of cauliflower
- 250g pre made bulgur wheat/mixed grains
- 250g cherry tomatoes
- 2 cloves of garlic
- A handful of parsley finely chopped
- 2 tbsp pomegranate molasses
- 2 tbsp olive oil
- Half a lemon
- Curry powder
- Preheat your oven to 200C.
- First prep the cauliflower by slicing lengthways into ‘steaks’, then rub thoroughly with your curry powder. Roughly mince the garlic and finely chop the parsley.
- Line a baking sheet with parchment paper and cover with olive oil. Place your cauliflower steaks on the baking sheet alongside the cherry tomatoes and spread minced garlic, salt and pepper.
- Cook for 15 minutes, then flip the steaks and cook for another 15 minutes.
- Prepare the mixed grains as per package instructions or make your own.
- Serve the cauliflower steaks on a large plate underneath a bed of lentils and roasted tomatoes, dollop yoghurt and sprinkle the chopped parsley. Serve with a squeeze of lemon and a drizzle of molasses and olive oil.
Featured image: Daniel Bargioni / Epigram