Cauliflower steaks with chermoulla
SERVES 4 PREP AND COOK TIME 35 MINUTES
1 large (2kg) cauliflower 2 tablespoons extra virgin olive oil 2 medium (440g) ox heart tomatoes, sliced thickly
125g baby rocket leaves
½ cup (125g) chopped roasted red capsicum ½ cup loosely packed fresh coriander leaves ½ cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped preserved lemon rind (see Test Kitchen tips, above) 2 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon chipotle chilli powder (see Test Kitchen tips, above)
2 tablespoons extra virgin olive oil 1 tablespoon lemon juice
1 Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 240°C (or follow manufacturer’s instructions). Line a disposable foil roasting pan with baking paper.
2 Cut cauliflower into 1.5cm slices (the outer slices may crumble). Place cauliflower slices and any remaining florets in pan; drizzle with oil and season. Place pan in the centre of the barbecue. Turn burners off underneath cauliflower, leaving other burners on low. Cook with the hood closed for 10 minutes or until tender.
3 CHERMOULLA Process ingredients in a small food processor to a thick paste. Season to taste.
4 Serve cauliflower steaks with tomato and rocket, drizzled with Chermoulla. Not suitable to freeze or microwave.