K MOROCCAN CAULIFLOWER STEA e Pre heat your oven to 425F
t a n a r g e m o p h t i w
Pull the roots and green off your cauliflower keeping the main base in place. Slice into steaks about 2/3 inches thick. (Most Likely to solid steaks per cauliflower) In a bowl add all your spices, olive oil and vinegar. Mix together into a paste and pour over your steaks in an ovenproof dish and make sure your cauliflower is totally covered in the paste. Place into the oven and turn at least twice to get the lovely char on your cauliflower. Cook for 20 - 25 minutes. Remove from the oven and top with a sprinkle of fresh parsley, toasted almonds, pomegranate seeds, and a dollop of Coconut yoghurt (optional).
SERVI NG SUGG ESTIO NS Crispy Brussel Sprouts Spicy rice Roast potatoes Creamy mash
87 M. CITIZEN MAGAZINE | ISSUE 02
