This one pan would have to be up there with one of my all-time favourites. The hearty nature of the cauliflower ‘steaks’ with carrots and beans makes it really substantial meal without much fuss.
As an accredited Nutritionist specialising in family, early childhood nutrition and functional food, she takes a practical evidence based approach to delivering information and ideas while working closely with many organisations as media spokesperson and ambassador. For more nutrition and recipes, check out her book “Seasons to Share” or at www.thebrownpaperbag.com.au
GLUTEN FREE : VEGETARIAN: VEGAN (OPT)
INGREDIENTS
1 head (750g) cauliflower, sliced into 2cm thick ‘steaks’*
250g carrots, trimmed and cut into quarters
4 tablespoons extra virgin olive oil
1x 400g tin or 280g cooked butterbeans, rinsed and drained
150g cherry tomatoes, halved
1/2 cup (75g) currants
2 Asian shallots, finely sliced, white part only*
1/2 cup mint leaves or 2 tablespoons finely sliced
1/2 cup parsley leaves or 2 tablespoons finely sliced
MOROCCAN SPICE MIX:
2 teaspoons ground sweet paprika
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
HARISSA YOGHURT:
1/2 cup (125g) natural or coconut yoghurt for vegan option
1 1/2 teaspoon ground harissa spice
1 tablespoon lemon juice
2 teaspoons honey or maple for vegan option
*Cut cauliflower steaks by keeping the cauliflower head whole and slicing down along the cauliflower about 1-1.5cm thick. You’ll generally get about 4 big steaks from a head of cauliflower and then smaller pieces.
*Keep the green parts of shallots and use in salads, Asian dishes, soups and broths.
METHOD
Heat oven to 200C and line a large baking tray with greaseproof paper.
Mix together Moroccan Spice Mix in a small bowl. Place cauliflower steaks and carrot on tray, drizzle with olive oil and sprinkle with Moroccan spice mix, toss gently so the cauliflower doesn’t break, and coat evenly.
Place in oven to cook for 40 minutes until lovely and golden. Whilst veggies are cooking combine ingredients for Harissa Yoghurt in a small bowl and set aside.
Once veggies are cooked, arrange the butterbeans, tomatoes, currants, sunflower seeds, shallots and freshly sliced herbs around the tray. Pop the harissa yoghurt on the side and serve.
For more Nutrition education and recipes
Jacqueline is an Accredited Nutritionist specialising in family, early childhood nutrition and functional food. She writes for several media publications including Well Being, Eat Well, Body and Soul, Women’s Health, Men’s Health and Sporteluxe, hosts regular TV segments on nutrition and health (Ch 7 and Ch 9), is nutrition director of a start up baby food company (Bondi Bubs) and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador. She loves all things outdoors, delicious food, and holistic living. Jacqueline has two children - Jet (10 years) and Elke (6 weeks). Jacqueline is based in Sydney, Australia.