Roasted cauliflower steak with lentil, cucumber & radish salsa

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Main Meals (Dinners)|Vegetarian
2 peopleServes
2
Prep   10 min
Cook   30 min
  • Cauliflower, 2 head(s)
  • Olive oil spray, 1 spray(s)
  • Italian seasoning, 4 teaspoon(s)
  • Baby spinach, 40 g
  • Lentils, canned, drained, 400 g, drained
  • Eggs, raw, 2 extra large egg(s), hard boiled, peeled, roughly chopped
  • Lebanese cucumber, 1 cucumber(s), diced
  • Tomato, 2 medium, diced
  • Radishes, red, 3 radish(s), thinly sliced
  • Parsley, ¼ cup(s), flat leaf, chopped
  • Lemon, ½ lemon(s), juiced
  • Olive oil, 1 teaspoon(s)
  • Pepper, any type, ground, 1 pinch(es)

Method

Preheat oven to 230°C. Line two large baking trays with baking paper. Remove the outer leaves from each cauliflower, leaving the core intact. Cut two, 2.5cm-thick steaks from the centre of each cauliflower, reserve the rest of the florets for another use. Put the cauliflower steaks onto two trays. Spray both sides of cauliflower with oil and sprinkle with seasoning. Roast for 30 minutes, swapping trays around in the oven after 20 minutes or until the cauliflower is tender and charring at the edges.

To make salsa, combine all remaining ingredients in a bowl and season with pepper.

Place the cauliflower steaks onto serving plate. Top with spinach and spoon over the salsa. Serve.

TIP: The roasted cauliflower and salsa will keep 3-4 days in separate airtight containers in the fridge. Reheat the cauliflower in a hot oven.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables2.6
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories538
Protein36.8 g
Total fat12.1 g
- Saturated fat2.8 g
Total carbohydrates59.2 g
- Total sugars29.1 g
Fibre22.8 g
Sodium795 mg

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