Make the most of our hero winter veg, the cauliflower, with Melissa Hemsley’s seaonal, spiced and reduced-waste dish that makes putting greens at the centre of our plates effortless.
These spiced cauliflower steaks on inexperienced dip will steal the show at any supper get together, but are simple adequate for a mid-week meal far too. Making the most of seasonal veg, cauliflower is a adaptable vegetable that can be a plant-centered centrepiece in any meal. The dip is a mouth watering way to use up hardier parsely and coriander stems, preserving the leaves for garnishing so there is no waste – just like the cauliflower leaves. You could also make this with broccoli steaks, aubergine wedges or squash, slide into fifty percent moons. Fennel and carrot would also be terrific in the slaw!
1 medium cauliflower, help you 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 significant handful of a blend of contemporary parsley and coriander, leaves and stems roughly chopped individually
Excess virgin olive oil, to provide
1/4 crimson cabbage (150g), finely shredded
1 environmentally friendly apple, lower into matchsticks
1 celery stick and leaves, sliced
2 tbsp excess virgin olive oil
1 tbsp apple cider vinegar
1 tsp mustard
Preheat the oven to admirer 220°C/Gas mark 9. Slice two 2–3cm thick steaks off the cauliflower and around chop the remaining cauliflower florets and the leaves, maintaining them individual.
Blend together all the elements for the chermoula.
Set the cauliflower florets in a roasting tray with 1 tablespoon of the ghee or oil, half of the chermoula spice combine, sea salt and pepper. Roast in the oven for 15–20 min-utes, including the chopped cauliflower leaves halfway by way of and tossing everything together.
Melt the remaining ghee or oil in a huge frying pan and fry the cauliflower steaks for 2 minutes on just about every facet, then include the remaining spice blend and carefully transform yet again, coating the steaks in the spice. Cook for a more 2 minutes until finally just tender (you could now pop in the oven to retain heat).
In the meantime, blend all the slaw elements alongside one another with the parsley and coriander leaves in a medium bowl and year to taste.
Blitz all the dip ingredients in a foods processor with the parsley and coriander stems and flavor for seasoning. Add 2–4 tablespoons cold water till nice and thick. Divide the green bean dip among the plates, drizzle with olive oil and major with the hot cauliflower steak and the florets and leaves. Provide the slaw on major or on the side.
EXTRACTED FROM Consume Environmentally friendly BY MELISSA HEMSLEY
(EBURY Press, £20)
Pictures by Philippa Langley