Moroccan cauliflower steaks with warm tomatoes, olives, walnuts and pomegranate
Vegos this one's for you! Try Moroccan cauliflower steaks with warm tomatoes, olives, walnuts and pomegranate tonight!
2 heads of cauliflower
4 teaspoons Moroccan spice mix (Ras al hanout)
4 cloves garlic
2 tsp honey
1 pomegranate, seeded
4 tbsp extra-virgin olive oil
1 cup ricotta
Zest of ½ lemon
2 medium red onions
500g cherry tomatoes
200g green olives, pitted
½ red chilli
60g walnuts, shelled
½ cup fresh coriander, roughly chopped
- Preheat oven to 200°C.
- Remove green outer stems of the cauliflower. Cut two 3cm thick steaks from the centre of each cauliflower (cut vertically from top to stem).
- Rub both sides of each steak with olive oil and sprinkle Moroccan spice mix (Ras al hanout) and salt.
- Place steaks on an oven tray lined with baking paper. Bake until golden and tender but not too soft that it falls apart.
- Roughly dice the onion and cook in a shallow frying pan in the remaining olive oil until soft and translucent. Thinly slice the garlic and add to the onion. Cook for another minute.
- Cut the cherry tomatoes in halves or quarters, depending on size and mix with the onion and garlic. Add olives, coriander and finely sliced chilli and warm through on medium heat. Season to taste.
- Toast the walnuts in another frying pan until fragrant and golden.
- Zest the lemon and mix through the ricotta. Season with salt.
- To assemble, place baked cauliflower steaks on a plate topped with tomatoes and olive mix then garnish with ricotta, roughly chopped toasted walnuts and pomegranate seeds on top