Persian Roasted Cauliflower Steak
Cauliflower is my favourite winter vegetable and this exotic 'Persian' influenced Roasted Cauliflower Steak light and bright break from winter. Yum
- 1 Cauliflower.
- 2 Shallots.
- 75g Giant Cous Cous: Often referred to as Israeli Cous Cous.
- Vegetable Stock.
- 50g Pine nuts.
- Pomegranate Seeds: Just the seeds of half a pomegranate.
- 2 Tbsp Olive Oil.
- 1 Tbsp Pomegranate Molasses.
- 1/2 Tsp Salt.
- Extra 1 Tbsp Olive Oil.
- 1 Tsp Sumac.
- Green Part of 1 Spring Onion.
- Begin by cooking the cous cous in vegeatble stock, drain and set aside, this should take approximately 8 minutes.
- Meanwhile preheat your oven to 180°C and bring a cast iron pan to temperature on the stove, if you don't have one use anything that you can transfer from stove top to oven.
- Cut in half then take a 2.5cm, steak of each side of the half.
- Top and tail the shallots and then separate out into individual leaves.
- Mix together the olive oil, pomegranate molasses and salt and use it to brush over the cauliflower steaks on the cut sides, reserve the rest of the marinade and use it to coat the shallot leaves.
- Now cook the cauliflower in the pan for 5 minutes each side.
- Just before transferring to the oven and cooking for 25 minutes, add in the shallot leaves.
- About 7 minutes before the cauliflower is cooked heat up a dry pan over a medium high heat and toast off the pine nuts and set aside.
- Then add a tablespoon of olive oil to the pan and turn the heat up to high and fry off the cous cous for 2 minute keeping moving all of the time.
- Remove from the heat and then add in the sumac and pine nuts and swirl to coat and the pomegranate seeds.
- Serving suggestion as per my picture 🙂
- I usually steam the remaining cauliflower, then puree and freeze to reduce waste. Yum