Cauliflower 'Steaks'

I had my doubts when I heard people raving about cauliflower 'steaks'. I've not always been convinced by the cauliflower madness that swept the clean-eating movement in the last few years. Previously, my attempt at cauliflower rice left me with little but a hungry tummy and an all-pervading smell that seriously out-stayed its welcome. However, I gave the 'steaks' a whirl and after some experimenting, I discovered a few tips and tricks to make this a really zingy, delicious treat. As you'll see above, I've found they benefit from letting these catch slightly to add an additional smokey edge and a crisper texture.

Here, I've chosen to serve these with Crushed Chickpeas with Chives, Pistachio Romesco Sauce,
roasted courgette chunks and red onion with steamed curly kale and french beans - yum! The 'steaks' don't necessarily need any additional dressing, but they do benefit from serving with a pulse or other protein in order to make this a satisfying and filling meal.

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange. 

Cauliflower Steaks 

Makes 2 portions - syn free! 

1 large head of cauliflower
1 tbsp smoked paprika
1 tbsp Jamaican jerk seasoning (I like this one) 
1 tbsp lemon juice
Spray oil 

Filling any spaces on the tray with
vegetables you need to use up
makes effective use of the oven
whilst it is on. 

Pre-heat an oven to 160 degrees Electric Fan / 180 Electric / Gas mark 4.

Carefully strip the leaves from the base of the cauliflower keeping as much of the thick main stalk in tact as possible, but ensuring all leaves are removed.

Slice the head into 4 or 5 thick slices or 'steaks', keeping the 'tree' floret in place as much as possible. If any fall apart or if you have any little florets that have escaped save these and treat the same way as the 'steaks'.

Spray a large baking tray liberally with spray oil and lay the cauliflower carefully on to the tray.

Next, carefully sprinkle the lemon juice over the top of the cauliflower - I used bottled lemon juice which allowed me to 'shake' the juice over rather than pour it, which ensures an even spread across the cauliflower.

Now, sprinkle the jerk seasoning and then the paprika over the raw cauliflower evenly.

Put the steaks in the oven for 25 - 30 mins - keep an eye to ensure they are crisping and darkening.

Serve whilst still piping hot, with your choice of vegetable or speed-based sauce.