Cutting cauliflower into steaks and grilling them makes for a satisfying plant-based meal. Serve with hummus on the side for an extra depth of flavour.
Main ingredients
- Vegetables
Ingredients
Method
Ingredients
- 2 large cauliflower heads
- 60ml olive oil
- Sea salt and freshly ground black pepper, to season
- 140g harissa paste
- 4 baby red onions, halved
- Lentils, cooked to serve
- Pan-fried crispy curry leaves, to garnish
- Crispy capers, to serve
- Hummus to serve
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Method
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1Preheat oven to 200°C/180°C/gas mark 6.
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2Place a Le Creuset 30cm Signature Shallow Rectangular Grill over a medium heat.
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3Slice the cauliflower into thick-cut steaks and drizzle with olive oil. Season with salt and pepper. Griddle the cauliflower steak on either side until visible grill marks appear. Once both sides are griddled, brush with the harissa paste and roast in the oven for 20 minutes until cooked through. While the cauliflower is cooking, place the onions flesh side down and slowly allow the onions to caramelize on the same grill in the oven for the last 15 minutes of cooking.
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4Serve the cauliflower steaks with the roasted onions and harissa and delicious lentils with a sprinkle of crispy capers and curry leaves. Drizzle with olive oil and serve with hummus on the side.
