Cauliflower steak with haloumi salad
This delicious cauliflower steak with haloumi, spinach and almond salad is the perfect for vegetarians. It’s satisfying and very tasty.
Serves: 4
Ingredients:
- 1 large 1.5kg cauliflower (or use 2 smaller heads)
- 1 teaspoon dried oregano
- 1 tablespoon finely chopped flat-leafed parsley
- 1 lemon, ½ juiced, ½ cut into wedges
- 5 tablespoons extra virgin olive oil
- 250g haloumi, cut into 5mm-thick slices
- 80g baby spinach
- ⅓ cup slivered almonds, toasted
Method:
1. Preheat the oven to 200°C fan forced.
2. Trim the cauliflower stem and remove the outer leaves then slice it into 4 x 1.5cm-thick steaks, cutting from the top of the florets downwards (you need a decent bit of core on each steak, so that it will hold together).
3. For the dressing, whisk together the oregano, parsley, lemon juice and half the oil in a bowl. Season with salt and freshly ground black pepper and set aside.
4. In 2 batches, heat 1 tablespoon of the oil in a large frying pan or flame-proof roasting pan over medium heat. Cook the cauliflower steaks for 4 minutes each side, covering with a lid, then transfer to an oven tray and roast in the oven for a further 10 minutes until tender and golden.
5. Heat the remaining 1 tablespoon of the oil in the frying pan and cook the haloumi for 1-2 minutes each side or until lightly golden.
6. Put the spinach in a bowl and drizzle with three-quarters of the dressing. Toss to combine, then sprinkle with the almonds. Serve the cauliflower steaks, drizzled with the remaining dressing, with the spinach salad and haloumi.
Written by Olivia Andrews. First appeared on Stuff.co.nz
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