Recipe: Roasted cauliflower with turmeric, smoked paprika and pomegranate
This delicious cauliflower steak is our new Veganuary menu favourite, and now you can make it at home! Delicately spiced and bursting with colour, this plant-based dish is perfect for those on a New Year health kick or looking for a #meatfreemonday alternative.
1 small cauliflower
2 tsp toasted pine nuts
2 tsp pomegranate seeds
2 pinches coriander cress
2 handfuls mixed leaves
2 tsp lemon oil
To make the spice mix:
1tsp turmeric spice
½ tsp smoked paprika
4 tbsp olive oil
To make the cauliflower purée:
30ml soya milk
A pinch of salt
To make the spice mix, combine the turmeric, smoked paprika and olive oil and mix well, then leave to stand.
Toast the pine nuts until golden, cool slightly and roughly blend.
Trim the cauliflower and cut into 2 thick slices. Reserve the trimmings for the purée.
Slightly steam the cauliflower steaks for around 5-7 minutes and leave to cool.
Roll the steaks in the spice mix and leave to marinate in the fridge for at least 2 hours.
Once the cauliflower steaks are marinated, remove from the fridge, season with a little salt and pan fry, or place on a baking tray and cook until tender, browned and crispy.
To make the purée, add the cauliflower trimmings, soya milk and water to a pot and cook thoroughly. Next, strain the cauliflower, reserving the cooking liquid.
Blend the cooked cauliflower with the cooking liquid until is it of a fairly loose consistency, using a ratio of 4 parts cauliflower to 1 part liquid.
To serve, arrange the hot cauliflower purée on each plate and place the cauliflower steaks beside it, before adding the mixed leaves dressed with a little olive oil.
Sprinkle the crushed pine nuts and pomegranate seeds over the steaks, drizzle with lemon oil.