Cauli Steak with Spiced Orange Couscous

Name: Cauli Steak with Spiced Orange Couscous
Cook time: 30 min
Total time: 30 min
Cuisine: Moroccan, African
Ingredients: 1 cauliflower; 3 tbsp olive oil; 0.5 tsp ground allspice; 25g butter; 100g Couscous; 0.5 tsp ground cinnamon; 1 tsp cumin; 100g crème fraîche; 10g fresh ginger; 2 oranges; 15g fresh parsley; 65g Brussels sprouts

20 steps

Cook:30min

Updated at: Thu, 17 Aug 2023 10:38:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories765 kcal (38%)

Total Fat52.4 g (75%)

Carbs63.1 g (24%)

Sugars13.7 g (15%)

Protein13.2 g (26%)

Sodium79 mg (4%)

Fiber9.4 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1cauliflower

3 Tbspolive oil

½ tspground allspice

25gbutter

100gcouscous

½ tspground cinnamon

1 tspcumin

100gcrème fraîche

10gfresh ginger

2oranges

15gfresh parsley

65gbrussels sprouts

Instructions

Prep your cauli steaks

Step 1

Preheat the grill to high and line a baking tray with tin foil.

Step 2

Plonk cauliflower onto a chopping board and remove any green leaves.

Step 3

Flip the cauliflower so the root is facing upwards, then split the cauliflower in 2 halves with a sharp knife.

Step 4

Slice the rounded edge from each of the halves to leave you with 2 thick slices of cauliflower with the root still intact.

Step 5

Chop the cauliflower that was trimmed off into pea sized chunks and set aside for later.

Roast

Step 6

Lay the cauliflower steaks onto the lined baking tray, then drizzle over 2 tbsp of oil.

Step 7

Sprinkle over 2 tsp of allspice, a generous pinch of salt, then use your hands to coat them fully.

Step 8

Rip 25g (0.9oz) of butter into small chunks and dot them onto each of the cauliflower steaks.

Step 9

Grill for 10-15 minutes, turning halfway through, until golden in places and soft throughout. Once done, set aside ready to plate

Step 10

Get on with your couscous while you wait.

Cook your couscous

Step 11

Boil a kettle or put a small saucepan of water over a high heat. Chuck 100g (3.5oz) of couscous into a large mixing bowl along with 2 tsp of cinnamon, 1 tsp of cumin and a generous pinch of salt.

Step 12

Pour in just enough boiling water to cover the couscous and mix well.

Step 13

Set the bowl aside and leave the couscous to cook for 5-7 minutes, until the grains are soft and the liquid has been absorbed.

Step 14

Make your sauce while you wait.

Make your sauce

Step 15

Dollop 100g (3.5oz) of crème fraîche into a small mixing bowl and finely grate in 10g (0.4oz) of ginger. Season with a pinch of salt, mix well and set aside for later.

Finish your couscous

Step 16

Cut the top and bottom from 2 oranges so they can stand up on the board without rolling. Carefully cut off all the peel, cutting from top to bottom between the flesh and skin, then rotate slightly and repeat.

Step 17

Cut out the individual segments by slicing either side of the lines separating the segments. Chuck them in with your couscous along with any leftover juice.

Step 18

Pour in the remaining 1 tbsp of oil and finely chop 15g (0.5oz) of parsley.

Step 19

Chuck the parsley in to the couscous and fold everything together with the chopped up cauliflower from earlier. If you are still waiting on your grilled cauliflower, now would be a great time to wash up your board, knife, pan and any other mess you may have made along the way.

Serve

Step 20

Divide the couscous between your serving plates and place a cauli steak on each mound. Dollop on the crème fraîche sauce, coarsley grate over 65g (2.3oz) of Brussels sprouts and enjoy.