This bright and cheery vegetarian meal is delicious - nutty and fragrant, with a squeeze of lemon to bring out the zing.
Serves 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
1/2 a head of cauliflower (but buy the whole cauliflower because you want the middle half)
2 Tbsp tandoori paste
1 cup of low fat Greek yoghurt
2 golden beets
1 garlic clove, finely chopped
1 Tbsp olive oil
a generous Tbsp of coriander, finely chopped
1 Tbsp chopped almonds
lemon wedges, to serve
Method
Preheat the oven to 200°C. Line a shallow baking tray with baking paper.
Cut two thick slices (around 3cms) of cauliflower from the centre of the vegetable. If you're hungry, add a few extra florets.
Combine half of the yoghurt with the tandoori paste in a large shallow bowl. Add the cauliflower into the bowl and make sure each piece is well-coated with the yoghurt mixture. Carefully lie each piece of cauliflower on the baking tray, making sure none of the pieces overlap.
Cook in the oven for 20 minutes.
In the meantime, bring a pot of water to the boil and add the beetroot. Cook on a high simmer for 20 minutes, then peel and quarter, ready to serve.
Remove the cauliflower from the oven and flip the steaks before putting them back in the oven for another 10 minutes.
Toast the chopped almonds in a pan with no oil. It should take around 8 minutes for the almonds to become fragrant and colour slightly. Remove from the heat.
Combine the garlic with the other half of the yoghurt in a small bowl. In a separate bowl, combine the olive oil and coriander, ready to drizzle.
Divide the beetroot between two plates. Place the cauliflower steak in the centre of the plate and artfully spread the yoghurt mixture across the steaks and around the outer edge. Drizzle the oil across the yoghurt and sprinkle with the almonds.
Serve with a wedge of lemon for squeezing.
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