Plant-Based
Oven roasted cauliflower steaks spiced with turmeric and paprika on a bed of crushed pumpkin with a side of baby kale salad.
1. Set oven to 220ºC.
Dice sweet potato and toss on a lined oven tray with pumpkin, 1 tbsp oil, salt and pepper. Roast for 15-20 minutes, or until cooked through.
2. Slice 4 x 1 1/2cm steaks from cauliflower (cut loose parts into florets). Transfer steaks to a lined oven tray. Mix 2 tsp turmeric, 2 tsp smoked paprika, 2 tbsp soy sauce and 2 tbsp oil. Rub all over cauliflower and roast for 15 minutes.
3. Whisk together 1 tbsp vinegar with 2 tbsp olive oil. Season with salt and pepper. Set aside. Slice capsicum and halve tomatoes. Toss with baby kale.
4. Remove roasted vegetables from oven. Roughly crush using a potato masher.
5. Toss dressing through salad. Divide cauliflower steaks between plates with crushed vegetables and salad.
Notes:
For extra charring, you can cook the cauliflower steaks on the BBQ or hot griddle pan instead of the oven.
2. Slice 4 x 1 1/2cm steaks from cauliflower (cut loose parts into florets). Transfer steaks to a lined oven tray. Mix 2 tsp turmeric, 2 tsp smoked paprika, 2 tbsp soy sauce and 2 tbsp oil. Rub all over cauliflower and roast for 15 minutes.
3. Whisk together 1 tbsp vinegar with 2 tbsp olive oil. Season with salt and pepper. Set aside. Slice capsicum and halve tomatoes. Toss with baby kale.
4. Remove roasted vegetables from oven. Roughly crush using a potato masher.
5. Toss dressing through salad. Divide cauliflower steaks between plates with crushed vegetables and salad.
Notes:
For extra charring, you can cook the cauliflower steaks on the BBQ or hot griddle pan instead of the oven.
Sweet potato 400g
Diced pumpkin 2/3 bag (600g)
Cauliflower 1
Yellow capsicum 1
Cherry tomatoes 1/2 punnet (200g)
Baby kale 1 bag (120g)
From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, smoked paprika, soy sauce (or tamari), white wine vinegar
Diced pumpkin 2/3 bag (600g)
Cauliflower 1
Yellow capsicum 1
Cherry tomatoes 1/2 punnet (200g)
Baby kale 1 bag (120g)
From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, smoked paprika, soy sauce (or tamari), white wine vinegar
