Preparation time is 25minutes
Cook time is 45minutes
Total time is 1hours 10minutes
Serve is for 4 people
Estimated cost per serve is 4.13 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 large cauliflower, cut into 4 steaks
- 1/3 cup extra virgin olive oil
- 1teaspoons ground cumin
- 1 1/2tablespoons pistachio dukkah with thyme
- 180grams Woolworths haloumi, sliced
- 1/2 bunch kale, leaves picked, stalk removed
- 2tablespoons pepitas
- 1/3 cup white wine vinegar
- 2tablespoons caster sugar
- 1 red onion, thinly sliced
- 2tablespoons honey
- 1teaspoons chilli flakes
Description
Serve this delicious dish in the same pan you make it in. Top cauliflower steaks with zingy pickled red onion and salty haloumi for a powerhouse match of flavours.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line 1 large tray with baking paper. Place cauliflower on tray and drizzle with 1/4 cup oil. Sprinkle with cumin and dukkah. Bake for 30 minutes or until tender and slightly golden.
Step 2 of 4
Pat dry haloumi between 2 sheets of paper towel to absorb liquid. Add kale and haloumi to a bowl and massage remaining oil into kale leaves and over haloumi. Arrange kale, haloumi and pepitas around steaks and bake for a further 10 minutes or until kale is crisp and haloumi is golden. Remove tray from oven.
Step 3 of 4
Meanwhile, place vinegar and sugar in a bowl and stir until dissolved. Add onion and set aside for 15 minutes to pickle. Combine honey and chilli in a small bowl.
Step 4 of 4
Serve cauliflower topped with drained pickled onion and drizzled with honey mixture.
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