Cauliflower Steaks

With Love from Frances


Prep Time
5 minutes

Cooking Time
18 minutes

Total Time
23 minutes



Cauliflower steaks
– 1 large head of cauliflower
– 2 tbsp olive oil
– 1 tsp turmeric
– 1 tsp coconut sugar
– 1 tsp paprika
– 1 tbsp coriander, ground
– 2-4 sprigs of thyme

Moroccan Buckwheat Salad
– 15g mint leaves
– 10g parsley
– 1 large onion
– 3 baby marrows
– pommegranates
– 50g dried apricots
– 2 cups buckwheat, cooked (have it warm or cold)
– 100g tenderstem broccoli, chopped and steamed

*Plain Cashew nut or Full-cream yoghurt
*Charred spring onions and pecan sauce


1. For the cauliflower steaks; Preheat the oven at 180°C and slice the cauliflower into 2-3 3cm thick steaks (like a cross-section).
2. Place the steaks and to left over cauliflower florets onto a large baking tray. Brush them with oil and sprinkle over the remaining ingredients.
3. Bake for 18 – 22 minutes (the cauliflower should have a juicy and meaty mouth feel). While the Cauliflower steaks, combine all the Moroccan buckwheat salad ingredients in a large bowl.
4. Once roasted, serve the cauliflower steaks with the Moroccan buckwheat salad, hummus, plain cashew nut or full cream yoghurt and top with Charred spring onions and pecan sauce.