CAULIFLOWER STEAKS WITH CHERMOULA SAUCE
100%
0
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
2
Low
Nutrition per serving
Calories36.8 kcal (2%)
Total Fat0.7 g (1%)
Carbs7 g (3%)
Sugars2.1 g (2%)
Protein2.3 g (5%)
Sodium92.1 mg (5%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 headcauliflower
trimmed, cored and cut into 1cm-thick slices
3garlic cloves
crushed
25gfresh parsley
coarsely chopped
40gfresh coriander
coarsely chopped
fresh turmeric
5mm piece, grated 1/4 teaspoon ground
1 teaspoonwhite miso paste
½ teaspoonground coriander
½ teaspoonground cumin
½ teaspoonsmoked paprika
¼ teaspoonground ginger
¼ teaspooncayenne pepper
1 tablespoonlemon
blended, peeled
Instructions
Step 1
Preheat the oven to 425°F/220°C/gas mark 7.
Step 2
Arrange the cauliflower slices on a large baking sheet lined with a silicone mat or baking parchment.
Step 3
Roast until just tender, about 15 minutes, turning once halfway through.
Step 4
In a food processor, combine the garlic, parsley, coriander and turmeric and process until finely minced.
Step 5
Add the miso, coriander, cumin, paprika, ginger, cayenne, lemon and 60ml of water. Process until the sauce is smooth. Set aside.
Step 6
Remove the roasted cauliflower from the oven and use a metal spatula to transfer it to a shallow serving platter. Serve hot, topped with the sauce.
Notes
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Delicious
Easy
Under 30 minutes
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