Make the most of our hero winter veg, the cauliflower, with Melissa Hemsley’s seaonal, spiced and low-waste dish that makes putting vegetables at the centre of our plates easy.
These spiced cauliflower steaks on green dip will steal the show at any dinner party, but are simple enough for a mid-week dinner too. Making the most of seasonal veg, cauliflower is a versatile vegetable that can be a plant-based centrepiece in any meal. The dip is a delicious way to use up hardier parsely and coriander stems, saving the leaves for garnishing so there’s no waste – just like the cauliflower leaves. You could also make this with broccoli steaks, aubergine wedges or squash, slide into half moons. Fennel and carrot would also be great in the slaw!
Ingredients
1 medium cauliflower, save the leaves (about 800g)
2 tbsp ghee or oil
Sea salt and black pepper
Chermoula Spice Mix
2 tsp ground cumin
1 tsp sweet paprika
2 tsp ground coriander
Chilli flakes or ¼ tsp cayenne, to taste
Herby Bean Dip
240g cooked white beans or chickpeas (1 × 400g tin, drained and rinsed)
1 garlic clove
2 tbsp tahini
Juice of 1 lemon
1 big handful of a mix of fresh parsley and coriander, leaves and stems roughly chopped separately
Extra virgin olive oil, to serve
Slaw
1/4 red cabbage (150g), finely shredded
1 green apple, cut into matchsticks
1 celery stick and leaves, sliced
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp mustard