Cauliflower steaks with Middle Eastern flavours

For a different take on cauliflower try these tasty cauliflower steaks. The humble cauliflower is a little powerhouse. This dish looks and tastes great.

Serves 2

Ingredients:

• 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 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 2 tbsp flat leaf parsley, chopped
• 2 tbsp pine nuts
• ½ pomegranate, seeds removed
• Sea salt and pepper

Method

• 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 either place under the grill, or alternatively fry in a pan to brown 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.