Curried Cauliflower Steaks, Chickpea and Baby Spinach Salad
The perfect vegetarian weeknight dinner, ready to enjoy in minutes!
Feeds
4People
Preparation time
40Min.
Difficulty
easy
Ingredients
- Spinach
- 4 cups baby spinach
- Cauliflower:
- 1 large cauliflower head, sliced into 2cm thick steaks
- 1 tin x 400 g chickpeas, rinsed and drained
- 2 tbsps Rajah All-in-One curry powder
- 1 red onion, sliced
- 3 tbsps oil
- 1 ml Robertsons black pepper, to season
- 1 ml salt, to taste
- Dressing:
- 1 cup full-fat yogurt (full-cream)
- 2 tsps finely grated lemon rind
- 1 tbsp fresh lemon juice
- 1 tsp freshly grated garlic
- handful coriander, chopped
- 3 tbsps olive oil
- 1 ml Robertsons black pepper, to season
- 1 ml salt, to taste
Preparation method
- ungrouped
- Preheat the oven to 200 °C.
- Pop the cauliflower steaks on a large roasting tray, add the drained chickpeas and onions (everything needs to be in a single layer). Use 2 roasting trays if you need to.
- Drizzle with oil and coat in the Rajah All-in-One Curry Powder. Season well with salt and pepper.
- Pop into the oven and roast for 25-30 minutes.
- Make the dressing by mixing all the ingredients together well.
- Serve the steaks, chickpeas and onions on a bed of spinach and drizzle well with the yoghurt dressing.
Nutrition
- Nut Free
- Vegetarian
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