This one-pan dish would have to be up there as one of my all-time favourites. The hearty nature of the cauliflower “steaks” accompanied by the carrots and beans makes it a really substantial meal without the fuss.
Serves: 2–3 as a main, or 4 as a side
GF, VG
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 head cauliflower, sliced into 2cm thick “steaks” (see tip below)
- 250g carrots, trimmed and cut into quarters
- 4 tbsp extra-virgin olive oil
- 400g tin butterbeans, rinsed and drained
- 150g cherry tomatoes, halved
- ½ cup currants
- 3 tbsp sunflower seeds
- 2 spring onions, finely sliced, white part only (see tip below)
- ½ cup mint leaves, finely sliced
- ½ cup parsley leaves, finely sliced
- Moroccan Spice Mix:
- 2 tsp sweet paprika
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- Harissa Yoghurt:
- ½ cup natural yoghurt (or coconut yoghurt for vegan option)
- 1½ tsp harissa spice mix
- 1 tbsp lemon juice
- 2 tsp honey (or maple syrup for vegan option)
Method
- Preheat oven to 200°C and line large baking tray with greaseproof paper.
- Blend Moroccan spice mix ingredients in small bowl.
- Place cauliflower steaks and carrots on tray, drizzle with olive oil and sprinkle with Moroccan spice mix, toss gently to avoid cauliflower breaking, and coat evenly.
- Place in oven to cook for 40 mins until golden.
- While vegies are cooking, combine ingredients for harissa yoghurt in small bowl and set aside.
- Once vegies are cooked, arrange butterbeans, tomatoes, currants, sunflower seeds, spring onion and freshly sliced herbs around tray.
- Place harissa yoghurt on side and serve.
- Tips: Cut cauliflower steaks by keeping the cauliflower head whole and slicing down along the cauliflower about 1–1½ cm thick. You’ll generally get about 4 big steaks from a head of cauliflower along with smaller pieces. Keep the green parts of the spring onions and use in salads, Asian dishes, soups and broths.
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