CHARRED CAU­LI­FLOWER STEAKS WITH CHER­MOULA

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 15 MIN­UTES COOK 15 MIN­UTES

1 tea­spoon sumac 2 ta­ble­spoons ex­tra vir­gin olive oil 1 large cau­li­flower, cut into 4 steaks Le­banese bread and hum­mus, to serve Cher­moula 1 tea­spoon ground cumin 1 tea­spoon ground co­rian­der 1 long red chilli, finely chopped 1 gar­lic clove, finely chopped 2 ta­ble­spoons finely chopped fresh flat-leaf pars­ley 2 ta­ble­spoons finely chopped fresh co­rian­der leaves, plus ex­tra leaves to serve 2 ta­ble­spoons le­mon juice 2 ta­ble­spoons ex­tra vir­gin olive oil

1 Make Cher­moula Place cumin and ground co­rian­der in a small fry­ing pan over low heat. Cook for 1 minute or un­til fra­grant. Trans­fer to a bowl. Set aside to cool com­pletely. Add chilli, gar­lic, pars­ley, fresh co­rian­der, le­mon juice and oil to

spice mix­ture. Sea­son with salt and pep­per. Stir to com­bine. Set aside. 2 Pre­heat a greased bar­be­cue grill (with hood) on medium heat. 3 Com­bine sumac and oil in a large dish. Sea­son well with salt and pep­per. Add cau­li­flower. Rub to coat. Cook cau­li­flower steaks for 6 min­utes. Turn. Close hood. Cook for a fur­ther 6 min­utes or un­til ten­der and be­gin­ning to char. Trans­fer to a large serving plate. 4 Driz­zle cau­li­flower with cher­moula. Sprin­kle with ex­tra co­rian­der. Serve with bread and hum­mus. NU­TRI­TION: (per serve) 2129kj; 28.8g fat; 4.2g sat fat; 15.1g pro­tein; 42.2g carbs; 12.6g fi­bre; 0mg chol; 587mg sodium.

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