Cau­li­flower steaks with cher­moulla

The Australian Women's Weekly - - Summer Cooking -


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.

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