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Preheat the oven to 220 C. Slice the cauliflower in half into 2 thick steaks. Roughly chop any remaining florets.
Roast the remaning florets in the oven with 1tbs ghee or coconut oil, 1 tbsp spices, sea salt, pepper and 2 large handfuls of chickpeas for 15-20 minutes - add the chopped cauliflower leaves halfway through and toss everything together.
Melt the remaining ghee or coconut oil in a large frying pan. Fry the steaks for 2 minutes on each side then add the remaining tbsp spice mix - carefully turn again to coat the steaks in the spices. Cook for a further 2 minutes until just tender.
Finely chop the red cabbage and mix the slaw ingredients together in a medium bowl, season to taste. Blitz the hummus ingredients together with the parsley and coriander stalks, remaining drained chickpeas, salt & pepper to taste.
Distribute the green humus between 2 plates. Top with the hot cauliflower steak, the roasted florets and serve with the slaw on top or the side.
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