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Cauliflower and broccoli steaks

, Cauliflower and broccoli steaks

Cauliflower transforms itself into something quite glorious with heat. Heat softens and caramelizes the cauliflower until it becomes tender and sweet. It is one of my favourite vegetables of all. Broccoli is one of other ‘favourites’. I guess the main image gives you the right to now provide me with a little ‘a-duh’.

These vegetable steaks are lovely as a meal in their own right served with the green tahini sauce. For more protein, you could serve them with this quinoa salad or perhaps even this delicious chana masala.

These cauliflower & broccoli steaks cook on high heat, so they both steam and roast. If you prefer, you can start or finish them on the barbecue or a chargrilled pan for even greater colour & charring.

As a guide, one cauliflower will make 3-4 ‘steaks’. One broccoli head will usually make 3 ‘steaks’.

You can keep these as simple as I have here but do feel free to play around. Ground cumin and sweet paprika are also lovely additions.


Tender on the inside. Crispy on the outside. Serve with this green tahini sauce.

Hearty. Satisfying & wonderfully healthy!






, Cauliflower and broccoli steaks

Cauliflower and broccoli steaks

1-2 heads of cauliflower
1 head of broccoli *
60 ml extra virgin olive oil
Sea salt
Freshly cracked black pepper
1 lime, zested and juiced (can substitute for lemon)
2 garlic cloves, finely diced
A good pinch of sumac
A pinch of Aleppo red chilli flakes


Preheat the oven to 200 degrees fan-forced or 220 degrees conventional.

Line 2 baking trays with baking paper

Remove the outer leaves from the cauliflower head. Cut off the bottom stems of the cauliflower and broccoli to create a flat base. Stand the cauliflower up on a cutting board. Rest the cauliflower on its base and slice the cauliflower and broccoli into or three more thick-ish “steaks.” In a small bowl, stir together the olive oil, lime zest, lime juice and garlic. Rub this generously over the vegetables and place on the lined baking trays. Sprinkle over the sumac and chilli.

Bake for 20 minutes. Serve with green tahini sauce and toasted pepitas (optional)

*Of course, you don’t have to use a mix of vegetables. Use one or use the other or use both, as I have here.




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