Cauliflower steaks with smashed tomatoes

This is a wonderful dish, full of colour and flavour. It's a gorgeous way to serve cauliflower.

Cauliflower steaks with smashed tomatoes. Credit: Freshly Picked with Simon Toohey

• serves

  2

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 cauliflower, sliced into 3 cm thick steaks
• 20 ml olive oil
• Salt and pepper, to taste
• 2 tbsp dairy-free coconut yoghurt
• 1 tbsp dukkah
• 1 bunch coriander, to garnish

Tomato sauce

• 2 punnets cherry tomatoes (a mixture of red, orange and yellow)
• 4 radishes, halved
• ½ red onion, cut in half
• 4 cloves garlic
• 1 long red chilli, halved lengthways
• ½ cinnamon stick
• 2 bay leaves
• 4 cloves
• 300 ml water
• 1 cup frozen peas
• ½ lemon, zested

To serve, optional

• 1 cup bulgar (burghul) wheat
• 2 tbsp raisins
• 2 cups boiling water or vegetable stock

Serves 2-4, depending on the size of the cauliflower and whether the dish is served as a side or a main.

Instructions

1. Preheat the oven to 200°C (180°C fan forced).
2. Season cauliflower steaks with salt and pepper.
3. Place an oven proof tray on medium heat with 1 tablespoon of oil. Add the cauliflower to the hot oil, brown for 3-4 minutes until it begins to brown.
4. Flip the cauliflower and add tomatoes, radish, onion, garlic, chilli, cinnamon, bay leaves, cloves and water.
5. Place in the oven and roast for 15-20 minutes.
6. Gently transfer the cauliflower steak to your serving plate.
7. Use the back of a fork to roughly mash the remaining ingredients in the tray. Stir through the peas and lemon zest. Marble through the coconut yoghurt.
8. Meanwhile, place the bulgar wheat and raisins in a glass bowl, cover with boiling water or stock. Cover the bowl and leave to absorb for 10 minutes or until soft. Fluff up with a fork to serve.
9. Spoon the sauce around the cauliflower steak. Garnish with dukkah and coriander leaves to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.