1 Cauliflower
2tsp Cumin
2tsp Paprika
1 clove of Garlic
Juice of a Lemon
Olive oil
Salt & Pepper
Sides of choice, I went for:
Puy Lentils
'Zest' basil Pesto
Pomegranate
Roasted seasonal vegetables
Sauerkraut
Chop the vegetables you have chosen to serve with the cauli steak, drizzle in olive oil, salt and pepper and roast in the oven.
Cook your lentils - I usually use dry lentils however this time I used 'Merchant Gourmet' Puy Lentils which come in a sachet in the supermarket.
Just add a splash of water to your pan and heat through - they only take a couple of minutes.
Steak time!
Slice your cauliflower lengthways (approx. 1 inch thick).
Blanch in hot water for a couple of minutes to soften slightly.
Add the olive oil and chopped garlic to a pan, stir fry before adding your cauliflower.
Sprinkle over the spices and squeeze on the lemon. Pan fry the cauli steak for around 5 minutes, flipping throughout.
Once it looks golden, however still has a slight crunch, it is ready to serve.
Plate up with your choice of sides and enjoy!