Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/4 cup red wine vinegar
- 2tablespoons currants
- 1 large cauliflower
- 2 cup vegetable stock
- 50grams unsalted butter, melted
- 2tablespoons tomato paste
- 2tablespoons Moroccan seasoning
- 2tablespoons maple syrup
- 2tablespoons extra virgin olive oil
- 400grams chickpeas, rinsed, drained
- 2 cup baby spinach leaves
Description
Use every part of a cauliflower in this Moroccan-inspired vegetarian recipe.
Method
Step 1 of 5
Place vinegar, currants and 2 tbs boiling water in a bowl. Set aside.
Step 2 of 5
Place cauliflower in a large saucepan over medium-high heat. Add stock, cover and bring to the boil. Reduce heat to low and steam for 10 minutes or until softened slightly. Remove cauliflower from pan, reserving stock. Place on a chopping board, then trim, reserving leaves. Cut cauliflower into 4 x 2cm-thick steaks and arrange on a baking tray. Return any leftover cauliflower to pan, add butter and cook, uncovered, for 10 minutes or until tender. Remove from heat. Using a stick blender, blend until smooth. Season.
Step 3 of 5
Meanwhile, combine tomato paste, seasoning, syrup and oil in a bowl. Brush marinade mixture over cauliflower steaks. Add chickpeas to marinade, tossing to combine.
Step 4 of 5
Heat a large non-stick frying pan over high heat. Cook cauliflower steaks, turning halfway, for 4 minutes or until golden. Transfer to a plate. Add chickpea mixture to pan and cook, stirring often, for 3 minutes or until golden. Add spinach and cook for a further 2 minutes or until wilted.
Step 5 of 5
Divide cauliflower puree, steaks, reserved cauliflower leaves and chickpea mixture among plates. Spoon over currant dressing. Season and serve.
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