Photography by Sarah Tuck
Put these ‘steaks’ on your must-make list! They’re fab topped with any spice mix and if you use a coconut yoghurt and vegan haloumi, you’ve got a delicious vegan option.
1 large cauliflower
1/3 cup olive oil
2 teaspoons Middle Eastern spice mix (I used ras al hanout)
Green Olive and Almond Salad
¼ cup olive oil
finely grated zest 1 lemon
2 tablespoons lemon juice
2 cloves garlic, crushed
1 tablespoon wholegrain mustard
½ red onion, very thinly sliced
1 cup stuffed green olives, quartered
1/3 cup currants
½ cup roasted skin-on whole almonds, roughly chopped
small handful mint leaves, finely shredded, plus extra for garnish
2 tablespoons olive oil
200 grams haloumi
1 cup thick plain yoghurt
Preheat the oven to 200ºC fan bake.
Steaks: Trim off the outer leaves of the cauliflower then cut into 2cm-thick steaks, cutting from the top and through the root and place on a baking tray. Combine the olive oil and spice mix and brush over one side of the cauli steaks. Season with salt. Roast for about 20 minutes until lightly golden but it still has a little firmness.|
Salad: Whisk the olive oil, lemon zest and juice, garlic and mustard together in a large bowl and season. Add the onion, olives, currants, almonds and mint.
Haloumi crumbs: Heat the olive oil in a large sauté pan. Crumble in the haloumi and cook until golden, stirring often. Drain on kitchen towels.
To serve: Spread ¼ cup of the yoghurt over the base of four plates. Top with the cauliflower then spoon over the olive salad. Scatter over the haloumi and extra mint.
Cook’s note Not all the cauliflower will stay in large pieces. Don’t worry, just place it all on the tray and it will still be delicious.