1. 09:00 - 12:00 Tracey Lange
  2. 12:00 - 15:00 Ryan O'Connor

This recipe is bought to you by the talented Gabriella of BakeByGabriella.com and the guys at @InstaEatsSA.

I’ve really been enjoying whole roasted cauliflowers. They are succulent, full of flavour and look like a dream.

I decided to slice the cauliflower into thick steaks and serve it with complimenting flavours like lemon, goat’s cheese and toasty pine nuts.

This makes an amazing main dish, or pairs well as a side with pan-fried chicken or baked fish.

Serves 4

INGREDIENTS

CAULIFLOWER

1 head cauliflower

3 Tbsp coconut oil, melted

1 Tsp Kishmish Persian Seasoning

1/4 tsp Himalayan Crystal Salt

Ground black pepper, to taste

GOAT’S CHEESE DRESSING

80g goat’s cheese ( I either use the chevin or Chavroux goat’s cheese from Giovanni’s / Woolworths)

1 Tbsp extra virgin olive oil

1 tsp organic maple syrup or honey

Juice of half a lemon

SERVING

50g kale, steamed and seasoned

40g pine nuts, lightly toasted

Lemon wedges, optional

Fresh chopped parsley, optional

METHOD|

Preheat oven to 180 degrees and line a roasting tray with baking paper or foil.
Place the cauliflower onto the lined roasting tray and cover with 2 Tbsp coconut oil. Massage into the cauliflower using your hands.
Sprinkle over the Persian Seasoning, salt and black pepper, and repeat the massaging process. Allow cauliflower to marinate for 10 minutes.
Slice the cauliflower into 1cm thick vertical slices and spread slices evenly over tray. Don’t worry if there are any small bits that break off while slicing.
Add chopped leeks to baking tray.
Drizzle the cauliflower slices and leeks with the remaining coconut oil (and an extra sprinkle of salt and pepper if desired) and pop into the oven for 40 minutes or until cooked through.
Meanwhile prepare goat’s cheese dressing: place all ingredients into a bowl and whisk to combine. Keep in the fridge until 5 minutes before serving.
Remove cauliflower from the oven.
Immediately add cauliflower steaks and crispy leeks to a platter of steamed kale. Drizzle with goat’s cheese dressing and top with toasted pine nuts. Serve hot with extra lemon wedges.

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