Great as a low-carb side to pair with your favourite source of protein. I like to serve them with a roasted salmon fillet or roast chicken.
Nutritional values (per serving, appetizer/side)
|of which Saturated||4.1||grams|
|Magnesium||35||mg (9% RDA)|
|Potassium||392||mg (20% EMR)|
Macronutrient ratio: Calories from carbs (7%), protein (6%), fat (87%)
Ingredients (makes 4 appetizers/sides or 2 mains)
- 4 cauliflower steaks cut from the centre of a large cauliflower (400 g/ 14.1 oz)
- 2 tsp medium curry powder blend
- 4 tbsp extra virgin olive oil or melted ghee (60 ml/ 2 fl oz)
- 1 tbsp grated ginger (6 g/ 0.2 oz)
- 1/4 tsp paprika
- 1/2 tsp sea salt, or to taste
- 1/4 tsp cracked black pepper
- 2 heaped tbsp chopped hazelnuts (20 g/ 0.7 oz)
- 2 heaped tbsp chopped macadamia nuts (20 g/ 0.7 oz)
- 4 tbsp sour cream (48 g/ 1.7 oz)
- 1 tbsp chopped parsley
- Optional: fresh leafy greens of choice (arugula, spinach, watercress, lamb lettuce, etc.)
- Preheat the oven to 190 °C/ 375 °F (fan assisted.) Remove the leaves from the cauliflower. Slice the cauliflower slightly off centre down the middle and slice into 3 steaks. Be careful when cutting as the florets are fragile.
- Transfer to a baking tray lined with greaseproof paper.
- Mix the curry powder, paprika, olive oil, ginger, salt and pepper in a small bowl.
- Cover the cauliflower steaks with the marinade using a silicone brush or spoon.
- Bake in the oven for about 40 minutes, or until golden and slightly crisp.
- After about 30 minutes, place the nuts on a baking tray and roast in the oven for 4-6 minutes until golden. Remove from the oven and allow to cool.
- Place the curried cauliflower steaks on a plate and serve with sour cream, toasted nuts and fresh parsley. Optionally, serve with salad leaves or our Quick Green Salad, Avocado and Kale Salad, or Mediterranean Salad. Tastes best when served fresh but can be stored in the fridge for 3 days.