HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Cauliflower Steak
Spiced Cauliflower Steak

Spiced Cauliflower Steak

with a Protein Packed Salad

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If you’ve never had a cauliflower ‘steak’ it’s exactly what it sounds like: cauliflower sliced lengthwise into steak-like portions, seasoned, and either grilled or roasted (we roast ours in this recipe) until tender on the inside and crispy on the outside. Quinoa is an excellent source of plant-based protein, making it the perfect base for the salad. Seeds and dried fruit add another layer of texture to the dish, whilst a fresh squeeze of lemon and a handful of chopped coriander and a Greek yoghurt dressing keep the dish fresh and light.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 pot(s)

Ground Cumin

1 pot(s)


½ pot(s)


1 bunch(es)


1 unit(s)


1 bag(s)

Dried Apricots


250 grams

Brown Rice & Quinoa

1 pack(s)

Greek Style Natural Yoghurt


½ pot(s)

Wholegrain Mustard


½ pot(s)

Cumin Seeds

1 pot(s)

Sunflower Seeds

1 bag(s)


Not included in your delivery

1.5 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2485 kJ
Energy (kcal)594 kcal
Fat22.0 g
of which saturates4.0 g
Carbohydrate80 g
of which sugars38.0 g
Protein20 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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a) Trim the stem end of the cauliflower, leaving the core intact. Remove the leaves. b) Using a large knife, cut the cauliflower in half from top to bottom. c) Cut each half into 2 thick 'steaks' per person. Don't worry about any bits that fall off, we'll use them too! Pop the ground cumin, turmeric, ginger and olive oil (see ingredients for amount) into a mixing bowl. Mix well.


a) Add the cauliflower to the bowl. Rub the mixture evenly onto both sides of the cauliflower (and any smaller bits that fell off!). Make sure they are evenly coated. Season well with salt and pepper. TIP: Wear rubber gloves to prevent staining your hands! b) Transfer to a lined baking tray and roast on the top shelf of your oven for 10-15 mins. TIP: They are ready when a knife can easily be stuck through the thickest part .


a) Roughly chop the coriander (stalks and all). b) Zest the lemon and cut into four wedges. c) Roughly chop the dried apricots. d) Cook the brown rice and quinoa in the microwave according to pack instructions.


a) Pop the yogurt into a small bowl. b) Mix in the wholegrain mustard, half the coriander and the olive oil for the dressing (see ingredients for amount). c) Season with a large pinch of lemon zest, salt and pepper.


a) Carefully pop the rice into another large mixing bowl. b) Stir in the cumin seeds, sunflower seeds, raisins, dried apricots, and the rest of the chopped coriander and lemon zest. c) Season well with a squeeze of lemon juice, salt and pepper to taste.


a) Divide the mixed grain salad between your plates. b) Using a spatula, carefully lay the cauliflower steaks and florets on top. c) Serve the steaks with a nice dollop of the yogurt dressing drizzled over the top. ENJOY!