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Thai spiced roasted Cauliflower steaks

Thai spiced roasted Cauliflower steaks

Thai spiced roasted cauliflower with coconut and coriander dressing

For the cauliflower:
1 Large cauliflower, cut into 3-4 cm thick steaks
2 -3Tbsp butter
1 lime, juice and zest
1Tbsp sesame seeds, toasted
1tsp smoked chilli flakes
1tsp coriander
1tsp onion flakes
1tsp garlic powder
1tsp cinnamon
Pinch of nutmeg
1stp Thai 7 blend spice
100g cashews, toasted

For the dressing;

10g fresh coriander
Zest of 1 lemon
¼ cup coconut milk
Pinch of salt
Pinch of sugar
1-2Tbsp jalapeno chutney
¼ cup coconut oil

Preheat the oven to 200◦C. Place the steaks onto a greased baking tray and dot with the butter and sprinkle with zest and lime juice.

Grind together the spices and sprinkle over each side of the steaks. Bake for 25-35 minutes until crispy and golden.
Add the coriander, lemon zest, milk, seasoning and chutney to a blender. Blitz until combined about 1 minute. Switch the blender to medium speed and while its still running stream in the coconut oil to form an emulsion. Don’t add the oil to quickly as it may split.
Drizzle the steak with the dressing, top with the toasted nuts and serve with Woolworths Easy to Cook free range roast chicken.

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