Cauliflower rice salad, cauliflower steak and cripsy cauliflower leaves! This is a fun and different way to cook with cauliflower and the great thing is that none of it goes to waste.
2 whole heads of cauliflower - leaves included
2 small/medium sweet potatoes - cubed
Handful of cherry tomatoes - finely sliced
Fresh herbs - I like to use a combination of parsley and mint but any mix would work
2 small cucumbers - finely diced 8-10 sundried tomatoes - finely sliced
2 tbsp toasted pine nuts
Lemon (we will use the zest and the juice)
Turn your oven on to 200degrees fan>>>>>>
Begin with cutting your cauliflower steaks.
Remove the outer leaves from your cauliflower and set aside.
Cut the bottom of the cauliflower so that you have a flat base. Mark out your steaks ( they should be at least 1cm in thickness) and slice your steaks. From a medium sized cauliflower you should be able to get at least 2 'steaks'. Keep the rest of your cauliflower aside to use for the 'rice'.
In a small bowl, mix together 3tbsp olive oil, lemon zest, 1 tbsp lemon juice,1 tsp garlic powder, salt and pepper, and chilli flakes to taste.
Brush your cauliflower steaks with the olive oil mixture and place in the oven. Cook for 10-12 minutes on each side, or until the cauliflower is tender. Once cooked through remove from the oven and season to taste.
Before popping your cauliflower steaks in the oven, prep your sweet potato. Clean your sweet potatoes and dice into roughly 1cm cubes. Season with paprika, garlic, chilli, oregano, salt, pepper and drizzle with olive oil. Place them in an oven proof dish.
Put both your cauliflower and sweet potatoes into the oven. The sweet potatoes should be ready within 25-30 minutes.
In the meantime you can prep your cauliflower rice and prep the leaves.
Clean your cauliflower leaves and season with olive oil, salt and pepper. Place them in an oven proof dish. These take about 10-12 minutes to cook. I like to put them in when I flip my cauliflower steaks.
With the remaining cauliflower prep your cauliflower rice. It can be eaten raw, but I like to saute my 'rice' in a big pan with a little olive oil for 6-8 minutes, cover it and let it cook, giving it an occasional stir.
Now comes the fun part of pulling everything together!
Add your diced cucumbers, sliced tomatoes, finely chopped herbs, sliced sundried tomatoes to your cauliflower rice. Dress with olive oil and lemon and season according to taste. (In my household we like to add a healthy serving of chilli!)
Once your sweet potatoes are cooked and cool slightly add them into your salad. Serve on top of your cauliflower steaks, sprinkle with toasted pine nuts and enjoy your crispy cauliflower leaves on top.
If you want to keep this vegan and add a bit more 'bite' throw some chickpeas on top. This is also delicious eaten with feta cheese.