Smoky cauliflower steaks with chimmichurri & charred corn

30 Min
4 People
Rating starstarstarstarstar
Spiced cauliflower steaks with a colourful charred corn salad and green chimmichurri sauce.
1. Set oven to 220ºC. Slice 4 x 1 1/2cm steaks from cauliflower (set aside any loose bits that fall off). Transfer cauliflower to a lined oven tray. Combine 1 tsp paprika, 1 tsp cumin, 1 tbsp oil, salt and pepper. Rub all over cauliflower and roast for 15 minutes.

2. Finely chop or grate the remaining loose bits of cauliflower to form a rice consistency (use a food processor if you have one).

3. Heat a frypan over high heat with 1 tbsp oil. Remove corn from cob and char in pan for 5 minutes. Add cauliflower rice to cook for a further 2 minutes. Remove from heat.

4. Finely chop coriander leaves and stems. Combine with 1 tsp dried thyme, 1 tbsp vinegar and 1/3 cup olive oil. Season to taste with salt and pepper.

5. Quarter tomatoes and slice chilli. Toss with cauliflower rice, corn, baby spinach and 2 tbsp chimmichurri sauce. 

Slice avocado and keep separate.

6. Serve cauliflower steaks with salad, avocado slices and chimmichurri sauce.

For a golden crust on your cauliflower, sear it first in the pan for 1-2 minutes on each side over high heat.

Use a spatula to transfer the cauliflower steaks. This will prevent them from falling apart.
Cauliflower 1
Corn cobs 2
Coriander 1/2 bunch
cherry tomatoes 1 punnet (200g)
Red chilli 1
Baby spinach 1/2 bag (100g)
avocado 1

From your pantry:
oil (for cooking + olive), salt, pepper, smoked paprika, dried thyme, red wine vinegar, ground cumin