CHARRED CAULIFLOWER STEAKS WITH CHERMOULA
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.