Date posted: 13/05/2022

Spiced roasted cauliflower steak salad

  • Serves 4
  • Timing: 1 hr
  • Difficulty: Easy
Votes: 3 Average: 5


Cauliflower trimmed 1
Chick peas in water 200g
Red peppers 200g
Yellow peppers 200g
Harissa paste 45g
Pure olive oil 50ml
Sea salt 5g
Whole black peppercorn 0.2g
Wholegrain rice 300g
3 colour quinoa 350g
Vegan Greek feta cheese 200g
Cress micro red chard 15g
Coriander 15g
Spring onion trimmed 1 bun
Lemons 1
Pumpkin seeds 50g
(Butterbean dressing) butter beans 1200g
(Butterbean dressing) garlic prepacked 20g
(Butterbean dressing) Lemons 8
(Butterbean dressing) sea salt 16g
(Butterbean dressing) extra virgin olive oil 400ml


  1. Prepare cauliflower into 4 steaks , dice the peppers into 25-30 m chunks, cook the grains and chill. toast the pumpkin seeds , pre make the dressing , Make cous cous out of the remainder of the cauliflower and quickly blanch.
  2. Arrange the cauliflower steaks onto a tray and brush with Harissa and a small amount of oil , then roast until tender. Mix the chick peas, peppers, harissa, oil, salt and freshly ground black pepper together and roast until tender and charred slightly. Allow to cool slightly.
  3. Mix together the grains and tumble in the vegetable mix then add sliced spring onions , fresh lemon juice and the Scheese Vegan Style Feta , tumble together again and add fresh chopped coriander and serve drizzled with the butterbean dressing , fresh picked coriander, red chard, toasted pumpkin seeds. Finish with lemon wedges and the cauliflower steak.
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