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Moroccan-spiced roasted cauliflower steaks

Serves: 4
Prep: 15
Cook: 50

    Herby couscous jewelled with vegetables and topped with Parmesan-crusted, Moroccan cauliflower steaks. It’s the perfect platter dish for the whole family to share. Did you know that eating at least 30 different plant foods per week can help support your gut health? You’ll be well on your way with this delicious recipe.

    Ingredients

    • 1 large cauliflower head
    • 2 tbsp olive oil
    • 2 tsp Moroccan spice blend
    • 40g Parmesan cheese, grated
    • 200g wholemeal couscous
    • 1/2 cup water
    • 1/2 cup reduced salt vegetable stock
    • 1 small red onion, finely chopped
    • 1 small red capsicum, diced
    • 1 small cucumber, diced
    • 1/4 cup fresh parsley, chopped
    • 1/4 cup fresh mint leaves, chopped
    • 1/4 cup sultanas or chopped dried apricots
    • Juice of 1 lemon

    Optional garnish:

    • Extra fresh herbs (parsley, mint)

    Method

    1. Preheat the oven to 200°C (180°C fan-forced) and line a baking sheet with parchment paper.
    2. Trim the leaves and stem of the cauliflower, leaving the core intact. Carefully slice the cauliflower from top to bottom into four thick steaks.
    3. In a small bowl, combine the olive oil and Moroccan spice blend. Brush both sides of the cauliflower steaks with the spice mixture.
    4. Place cauliflower on lined baking tray, pour a dash of water on the tray and cover with foil. Bake for 30 minutes. Remove foil and bake for another 15 minutes, until golden. Grate Parmesan onto cauliflower and bake for another 5 minutes.

    Meanwhile, to prepare the couscous salad:

    1. Place the wholemeal couscous in a large bowl.
    2. In a small saucepan, bring the vegetable broth and water to the boil. Pour the boiling broth over the couscous, cover the bowl with a plate or plastic wrap, and let it sit for 5 minutes.
    3. Fluff the couscous with a fork to separate the grains.
    4. Once cooled, add the remaining ingredients to the couscous. Toss well to combine and season to taste.
    5. Serve the cauliflower steaks on top of the couscous salad. Garnish with extra fresh herbs, if desired.

    Tips

    • Make a double batch of the Moroccan couscous salad and store it in an airtight container in the refrigerator for up to 3 days. It makes a great lunch or side dish for another meal.
    • To make this recipe gluten-free you can switch the couscous for quinoa. For dairy-free, simply switch the Parmesan cheese for nutritional yeast or a dairy free-cheese.

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