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Pomegranate Cauliflower Steaks
Chunky cauliflower steaks with warming spices, fresh mint leaves and sweet pomegranate seeds.
Ingredients
Ingredients
- large cauliflower, cut into 4 thick steaks
- red onions, peeled + cut into wedges
- tins of pinto beans, drained + rinsed
- olive oil
- salt + pepper
- ground cumin
- ground cinnamon
- chilli flakes
- lemon
- maple syrup
- baby leaf spinach
- pomegranate seeds
- pistachios, roughly chopped
- fresh mint, leaves picked
Method
- 1
Preheat the oven to 180°C fan / 400°F and line a large baking tray 30cm x 40cm (12 x 16”) with baking paper. Arrange the cauliflower steaks, red onion and pinto beans in a flat layer on the tray.
- 2
In a small bowl mix the olive oil with pinches of salt and pepper, the cumin, cinnamon, chilli flakes and the zest from 1 lemon. Pour over the veg, rubbing to coat evenly. Bake for 20 mins until the vegetables are tender and starting to char a little at the edges.
- 3
In a small bowl mix the maple syrup with 1 tbsp lemon juice and brush over the cauliflower steaks. Then stir the spinach into the surrounding pinto beans. Return to the oven for 5 mins until the spinach is wilted and the cauliflower is charred.
- 4
To finish, scatter over the pomegranate seeds, pistachios and mint leaves.
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