Updated: May 27
For a different take on cauliflower try these tasty cauliflower steaks. The humble cauliflower is a little powerhouse. This dish looks and tastes great.
1 cauliflower (will yield 3 thin or 2 thicker ‘steaks’)
4 tbsp olive oil
2 tbsp pomegranate molasses (alternatively use 2 tbsp balsamic vinegar or 1 tbsp black strap molasses)
Juice of 1 lime
½ tsp cinnamon
2 garlic cloves , finely chopped
1 shallot, finely chopped
2 tbsp flat leaf parsley, chopped
2 tbsp pine nuts
½ pomegranate, seeds removed
Sea salt and pepper
Pre-heat the grill / oven to 200ºC/400ºF/gas 6
Prepare the cauliflower by removing any outer leaves and washing well. Trim the stem end of the cauliflower and slice into ‘steaks’.
Mix garlic, shallots, olive oil, lime, cinnamon, pomegranate molasses, salt and pepper.
To brown the cauliflower steaks either place under the grill, or alternatively fry in a pan on each side. Place cauliflower on baking tray and spoon the dressing over the cauliflower. Bake in the oven for 10-15 minutes.
Once cooked, place on a serving plate and sprinkle over the pomegranate seeds, pine nuts and parsley
* Serve with quinoa, buckwheat or any other grain of your choice
** Use the leftover florets and turn them into cauliflower rice/refrigerate for another time.