Roast Cauliflower Steaks with Feta & Almond Salsa Recipe

Ingredients

1 cauliflower
1 garlic clove
1 tbsp ras al hanut
80g wholewheat couscous
1 red onion
1 lemon
2 vine tomatoes
A handful of mint
25g flaked almonds
120g feta

Prep: 20 mins | Cook: 15-20 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim the base from the cauliflower and pull off the leaves (see our tip on how to use them up). Cut the cauliflower into 2cm-thick slices. You should have 4-6 slices. Place them on a baking tray lined with baking paper or foil.

2. Peel and grate or crush the garlic into a small bowl. Add the ras al hanut along with 1 tbsp olive oil. Add a good pinch of salt and pepper. Brush this spicy mix over the cauliflower slices. Slide the tray into the oven to roast for 15-20 mins. When their lightly caramelised at the edges and tender when pierced with a sharp knife, they’re ready.

3. While the cauliflower roasts, fill and boil your kettle. Tip the couscous into a heatproof bowl and add a pinch of salt. Pour in 150ml hot water from the kettle. Cover the bowl with a plate and leave to steam for 10 mins. The couscous will absorb the water and become tender.

4. Peel and finely chop the red onion and place it in a medium-sized bowl. Finely grate the zest from the lemon into the bowl and squeeze in the juice. Add a good pinch of salt and scrunch together with your hands for 1-2 mins.

5. Dice the tomatoes and add to the bowl, but don’t stir them in just yet. Finely chop the mint leaves and place on top of the tomatoes and onion.

6. Place a small frying pan on a medium heat. Tip the almonds into the pan and dry fry for 2-3 mins till golden. Add to the bowl with the tomatoes, onion and mint. Crumble in the feta and stir together to make a salsa.

7. Fluff the couscous with a fork and divide between two warm plates. Top with the roast cauliflower steaks. Spoon over the salsa and serve straight away.

8. Love Your Leftovers: The cooked cauliflower steaks will keep well in the fridge for up to 3 days, stored in an airtight tub. Divide the cauliflower, couscous and salsa in separate tubs, seal and store. This is best eaten cold.

9. No Waste, More Taste: Keep your cauliflower leaves out of the compost – they’re great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or slice them and add to stews for the final 5 mins of cooking to add an extra burst of green to your dinner.