Cauliflower Steaks

This recipe is cooked in the oven so the odours are kept down - this will help if you are feeling nauseous. And being a vegetable, the increase the metallic taste that can come with red meat just won't be there. Cauliflower Steaks are a great substitute

Alyx

Suitable to eat when you have
these side-effects:

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 6

Prep & cook time: 1 hour

  • 1 tablespoon olive oil
  • 500g minced steak
  • 2 small red onions, finely diced
  • 3 garlic cloves, minced
  • 2 teaspoons smokey paprika
  • 2 teaspoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ teaspoon ground cinnamon
  • 3 small bay leaves
  • 2 small star anise
  • 420g can red kidney beans, drained
  • 2 x 420g cans diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups stock or 1 stock cube crumbled
  • 1 jar fire roasted peppers, use liquid too
  • 450g packet ready-cooked rice
  • Add the olive oil to a large pan over a medium heat. Add in onion and garlic and cook until the onion softens a little.
  • Add the beef and turn up the heat. You will need to break up the meat as it browns. Cook until nearly all the meat is browned.
  • Add the spices to the pan and cook until the meat is browned. This releases the flavour from the spices.
  • Add the remaining ingredients except the rice. You may need to add some water to ensure there is enough liquid to last the cooking process. Bring to a simmer and cover with a lid.
  • Let this bubble away for 20 minutes. After this time, remove the lid, stir and simmer for a further 20 minutes or until the liquid has reduced and a rich mixture remains.
  • Serve on the cooked rice.
  • Note: If I am freezing this, I add the cooked rice to the chilli con carne at the end of cooking. This makes for an all-in-one meal straight from the freezer - especially good if you are low on energy and don’t have it in you to do extra work in the kitchen.

Download the recipe here.

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

Smaller Portions

Snacks & Treats

Desserts

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

Smaller Portions

Snacks & Treats

Drinks & Smoothies

Serves: 2-3

Prep & cook time: 35 minutes

1

Ingredients:

  • 1 large head of cauliflower
  • Lemon infused olive oil (regular olive oil will be fine too)
  • ¼ of a preserved lemon, finely diced
  • ½ teaspoon turmeric powder
  • ½ teaspoon mustard seeds

Tahini dressing:

  • ¼ cup tahini
  • Maple syrup to taste
  • Olive oil
  • Warm water
  • Preheat the oven to 200°C. Line a baking tray with grease proof paper.
  • Cut the cauliflower into slices as pictured. Make your first cut off-centre to maximise the number of steaks. You till probably get 3. Keep the remaining florets for another dish (Cauliflower & Chickpea Curry perhaps 😉)
  • Place the 'steaks' onto the baking tray.
  • Mix the olive oil, lemon, turmeric and mustard seeds in a bowl. With a pastry brush, coat one side of the cauliflower with the mixture. Turn the cauliflower over gently and coat the other side.
  • Place in the oven for 20-25 minutes, turning the cauliflower over carefully half way through cooking.
  • In the meantime, mix all the Tahini dressing ingredients in a bowl. Add more water if required to reach a thick pouring consistency.
  • Serve the cauliflower on a plate and drizzle over the Tahini dressing.

Download the recipe here.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

Smaller Portions

Snacks & Treats

Drinks & Smoothies

Serves: 6
Prep & cook time: 1 hour

  • 1 tablespoon olive oil
  • 500g mince steak
  • 2 small red onions, finely diced
  • 3 garlic cloves, minced
  • 2 teaspoons smokey paprika
  • 2 teaspoons paprika
  • 1 tablespoon ground cumin
  • Chilli flakes or powder to taste
  • 1 tablespoon ground coriander
  • ½ teaspoon ground cinnamon 
  • 3 small bay leaves
  • 2 small star anise
  • 420g can red kidney beans, drained and rinsed
  • 2 x 420g cans diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups stock or 1 Massel stock cube crumbled
  • 1 jar fire roasted peppers, liquid too
  • 450g packet ready cooked rice
  • Add the olive oil to a large pan over a medium heat. Add in onion and garlic and cook until the onion softens a little.
  • Add the beef and turn up the heat. You will need to break up the meat as it browns. Cook until nearly all the meat is browned.
  • Add the spices to the pan and cook until the meat is browned. This releases the flavour from the spices.
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Add the remaining ingredients except the rice. You may need to add some water to ensure there is enough liquid to last the cooking process. Bring to a simmer and cover with a lid.
  • Let this bubble away for 20 minutes. After this time, remove the lid, stir and simmer for a further 20 minutes or until the liquid has reduced and a rich mixture remains.
  • Serve on the cooked rice.

Note: if I am freezing this, I add the cooked rice to the chilli con carne at the end of cooking. This makes for an all-in-one meal straight from the freezer - especially good if you are low on energy and don’t have it in you to do extra work in the kitchen.

Download the recipe here...

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

Smaller Portions

Snacks & Treats

Drinks & Smoothies