Cauliflower Steaks with Spiced Smashed Tomatoes

Did you ever imagine a cauliflower steak could be this rich and vibrant? The cauli plays host to a beautifully balanced mixture of flavours and textures, that make every bite a dream.

Preparation time Prep: 10 mins
cook 20 mins
Skill level Easy Peasy

You will need:

  • 1 cauliflower, sliced into 3cm thick steaks*
  • 20ml olive oil
  • Salt and pepper, to taste
Tomato sauce
  • 2 punnets cherry tomatoes (a mixture of red, orange and yellow)
  • 4 radishes, halved
  • ½ red onion, cut in half
  • 4 cloves garlic
  • 1 long red chilli, halved lengthways
  • 1 cinnamon stick 2cm long
  • 2 bay leaves
  • 4 cloves
  • 300ml water
  • 1 cup frozen peas
  • ½ lemon, zest
  • Bunch of coriander
  • 2 tablespoons coconut yogurt
  • 1 tablespoon dukkah
To serve, optional
  • 1 cup bulgar wheat
  • 2 tablespoons raisins
  • 2 cups boiling water or vegetable stock
Recipe: Simon Toohey


  • 1Preheat the oven to 180°C, fan-forced.
  • 2Season cauliflower steak(s) with salt and pepper.
  • 3Place an ovenproof tray on medium heat with 1 tablespoon of oil.
  • 4Add the cauliflower to the hot oil, brown for 3–4 minutes until it begins to brown.
  • 5Flip the cauliflower and add tomatoes, radishes, onions, garlic, chilli, cinnamon, bay leaves, cloves, and water.
  • 6Place in the oven and roast for 15–20 minutes.
  • 7Meanwhile, place the bulgar wheat and raisins in a glass bowl, and cover with boiling water or stock. Cover the bowl and leave to absorb for 10 minutes or until soft. Fluff up with a fork before serving.
  • 8Gently transfer the cauliflower steak to your serving plate.
  • 9Use the back of a fork to roughly mash the remaining ingredients in the tray.
  • 10Stir through the peas and grate over lemon zest. Marble through the dollops of coconut yoghurt.
  • 11Spoon the sauce around the cauliflower steak. Garnish with dukkah and coriander leaves to serve. Serve alongside the cooked bulgar wheat and enjoy!

*Tip: If you have a really large cauliflower head, you can do one large 'steak' and slice it in half before you plate it up on 2 plates. If it's a smaller cauliflower, then do 2 steaks and roast them in the pan together.

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