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Prep + cook time: 45 minutes. Serves 3.

INGREDIENTS

2 cauliflower heads
3-5 tbsp extra-virgin olive oil
Salt and pepper to taste
1 garlic glove, minced.
Moroccan seasoning to taste
1 can chickpeas, drained and rinsed

TZATZIKI DRESSING

1 cup natural Greek yoghurt
1/4 cup cucumber, grated and drained
1 glove of garlic, finely minced
1 tsp lemon zest
1 tbsp fresh lemon juice
2 tbsp chopped fresh dill
Salt and pepper to taste
2 tbsp extra-virgin olive oil

METHOD

Preheat the oven to 180°C, fan-forced if possible. Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base.
Stand the cauliflower on its base Using a large knife, cut cauliflower into steaks, around 3cm thick.
Lay the steaks down flat on baking tray and brush each side of each with olive oil. Sprinkle over Moroccan flavouring, garlic and salt and bake for 45minutes or until golden brown.

On a separate tray spread out drained chickpeas. Lightly drizzle with olive oil, a pinch of salt and garlic powder. Place in the oven for 20 minutes until golden brown and crunchy.

TZATZIKI DRESSING METHOD

In a medium bowl, whisk together the yoghurt, cucumber, garlic, lemon zest, lemon juice, olive oil and dill. Season with salt and pepper.

TO SERVE

Lay the cauliflower steaks on a serving plate, scatter the chickpeas and garnish with the tzatziki dressing and fresh herbs such as flatleaf parsley.

 

Cauliflower-steak

Cauliflower-steak

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