A Za’atar-spiced cauli steak with perfectly charred edges and a juicy, nutritious centre. Served atop roast butternut mash and covered in chickpeas, sherry-pickled red onion, and toasted pistachios. The cherry on top? A gorgeously sticky cranberry sauce!
Za’atar & Cranberry Cauliflower Steak
Za’atar & Cranberry Cauliflower Steak
with a honey and cranberry glaze, butternut mash & chimichurri
Hands on Time: 20 - 30 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Butternut Chunks
- Cauliflower Steak
- Chickpeas
- Dried Cranberries
- Fresh Parsley
- Honey Glaze
- Pesto Princess Chimichurri
- Pistachio Nuts
- Red Onion
- Za'atar Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Milk (optional)
- Butter (optional)
ROAST VEGGIE GOODNESS
Preheat the oven to 200°C. Place the cauliflower steak in the centre of a tinfoil-lined roasting tray and spread the butternut pieces around it. Coat in oil and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping at the edges. Place the drained chickpeas on a seperate roasting tray. Coat in oil, season to taste, and spread out in a single layer. At the halfway mark, flip the cauliflower steak, dust with the Za’atar spice, and return to the oven. Pop the tray of chickpeas in the oven and cook for the remaining roasting time until crispy.
LUXURY NUTS & HONEY-PICKLED ONIONS
Boil the kettle. Place the pistachios in a small saucepan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the sliced red onion in a bowl with half of the honey glaze and submerge in boiling water. Add a generous pinch of salt, toss to coat, and set aside to pickle.
MAKE THE RUBY CRANBERRY SAUCE
Place the cranberries in a small bowl with just enough boiling water to cover them and allow to soak for 5 minutes until rehydrated. On completion, return the saucepan to a medium heat with a drizzle of oil or a knob of butter. Add in the rehydrated cranberries and stir through the remaining honey glaze. Simmer for 2-3 minutes, stirring constantly, until sticky but still a fluid sauce. Remove from the heat and set aside for serving.
MASH IT UP & GET READY FOR DINNER!
When the veggies are cooked, remove from the oven and transfer the butternut to a bowl. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until smooth and season to taste. Drain the honey glaze from the red onion.
CAULI IN ALL HER GLORY...
Place the cauliflower steak on top of a bed of butternut mash. Scatter over the crispy chickpeas and drizzle with the sticky cranberry sauce. Generously cover with the pickled red onion and dollops of chimichurri. Garnish with the chopped, toasted pistachios and the chopped parsley. Gorgeous, Chef!
Cauliflower Steak - 1
Butternut Chunks - 250g
Chickpeas - 60g
Za'atar Spice - 7.5ml
Pistachio Nuts - 15g
Red Onion - 1
Honey Glaze - 40ml
Dried Cranberries - 20g
Pesto Princess Chimichurri - 15ml
Fresh Parsley - 4g
ROAST VEGGIE GOODNESS
Preheat the oven to 200°C. Place the cauliflower steaks in the centre of a tinfoil-lined roasting tray and spread the butternut pieces around them. Coat in oil and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping at the edges. Place the drained chickpeas on a seperate roasting tray. Coat in oil, season to taste, and spread out in a single layer. At the halfway mark, flip the cauliflower steaks, dust with the Za’atar spice, and return to the oven. Pop the tray of chickpeas in the oven and cook for the remaining roasting time until crispy.
LUXURY NUTS & HONEY-PICKLED ONIONS
Boil the kettle. Place the pistachios in a small saucepan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the sliced red onion in a bowl with half of the honey glaze and submerge in boiling water. Add a generous pinch of salt, toss to coat, and set aside to pickle.
MAKE THE RUBY CRANBERRY SAUCE
Place the cranberries in a small bowl with just enough boiling water to cover them and allow to soak for 5 minutes until rehydrated. On completion, return the saucepan to a medium heat with a drizzle of oil or a knob of butter. Add in the rehydrated cranberries and stir through the remaining honey glaze. Simmer for 3-4 minutes, stirring constantly, until sticky but still a fluid sauce. Remove from the heat and set aside for serving.
MASH IT UP & GET READY FOR DINNER!
When the veggies are cooked, remove from the oven and transfer the butternut to a bowl. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until smooth and season to taste. Drain the honey glaze from the red onion.
CAULI IN ALL HER GLORY...
Place the cauliflower steak on top of a bed of butternut mash. Scatter over the crispy chickpeas and drizzle with the sticky cranberry sauce. Generously cover with the pickled red onion and dollops of chimichurri. Garnish with the chopped, toasted pistachios and the chopped parsley. Gorgeous, Chef!
Cauliflower Steak - 2
Butternut Chunks - 500g
Chickpeas - 120g
Za'atar Spice - 15ml
Pistachio Nuts - 30g
Red Onion - 1
Honey Glaze - 80ml
Dried Cranberries - 40g
Pesto Princess Chimichurri - 30ml
Fresh Parsley - 8g
ROAST VEGGIE GOODNESS
Preheat the oven to 200°C. Place the cauliflower steaks in the centre of a tinfoil-lined roasting tray and spread the butternut pieces around them. Coat in oil and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping at the edges. Place the drained chickpeas on a seperate roasting tray. Coat in oil, season to taste, and spread out in a single layer. At the halfway mark, flip the cauliflower steaks, dust with the Za’atar spice, and return to the oven. Pop the tray of chickpeas in the oven and cook for the remaining roasting time until crispy.
LUXURY NUTS & HONEY-PICKLED ONIONS
Boil the kettle. Place the pistachios in a small saucepan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the sliced red onion in a bowl with half of the honey glaze and submerge in boiling water. Add a generous pinch of salt, toss to coat, and set aside to pickle.
MAKE THE RUBY CRANBERRY SAUCE
Place the cranberries in a small bowl with just enough boiling water to cover them and allow to soak for 5 minutes until rehydrated. On completion, return the saucepan to a medium heat with a drizzle of oil or a knob of butter. Add in the rehydrated cranberries and stir through the remaining honey glaze. Simmer for 3-4 minutes, stirring constantly, until sticky but still a fluid sauce. Remove from the heat and set aside for serving.
MASH IT UP & GET READY FOR DINNER!
When the veggies are cooked, remove from the oven and transfer the butternut to a bowl. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until smooth and season to taste. Drain the honey glaze from the red onion.
CAULI IN ALL HER GLORY...
Place the cauliflower steak on top of a bed of butternut mash. Scatter over the crispy chickpeas and drizzle with the sticky cranberry sauce. Generously cover with the pickled red onion and dollops of chimichurri. Garnish with the chopped, toasted pistachios and the chopped parsley. Gorgeous, Chef!
Cauliflower Steak - 2
Butternut Chunks - 500g
Chickpeas - 120g
Za'atar Spice - 15ml
Pistachio Nuts - 30g
Red Onion - 1
Honey Glaze - 80ml
Dried Cranberries - 40g
Pesto Princess Chimichurri - 30ml
Fresh Parsley - 8g
ROAST VEGGIE GOODNESS
Preheat the oven to 200°C. Place the cauliflower steaks on a tinfoil-lined roasting tray, coat in oil, and season to taste. Spread out the butternut pieces on a separate roasting tray, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping at the edges. Place the chickpeas in a bowl, coat in oil, and season. At the halfway mark, flip the cauliflower steaks, dust with the Za’atar spice, and return to the oven. Scatter the dressed chickpeas over the tray of butternut and return to the oven for the remaining roasting time until the chickpeas are crispy.
LUXURY NUTS & HONEY-PICKLED ONIONS
Boil the kettle. Place the pistachios in a saucepan over a medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the sliced red onion in a bowl with half of the honey glaze and submerge in boiling water. Add a generous pinch of salt, toss to coat, and set aside to pickle.
MAKE THE RUBY CRANBERRY SAUCE
Place the cranberries in a small bowl with just enough boiling water to cover them and allow to soak for 5 minutes until rehydrated. On completion, return the saucepan to a medium heat with a drizzle of oil or a knob of butter. Add in the rehydrated cranberries and stir through the remaining honey glaze. Simmer for 4-5 minutes, stirring constantly, until sticky but still a fluid sauce. Remove from the heat and set aside for serving.
MASH IT UP & GET READY FOR DINNER!
When the veggies are cooked, remove from the oven and transfer the butternut to a bowl. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until smooth and season to taste. Drain the honey glaze from the red onion.
CAULI IN ALL HER GLORY...
Place the cauliflower steak on top of a bed of butternut mash. Scatter over the crispy chickpeas and drizzle with the sticky cranberry sauce. Generously cover with the pickled red onion and dollops of chimichurri. Garnish with the chopped, toasted pistachios and the chopped parsley. Gorgeous, Chef!
Cauliflower Steak - 4
Butternut Chunks - 1kg
Chickpeas - 240g
Za'atar Spice - 30ml
Pistachio Nuts - 60g
Red Onion - 2
Honey Glaze - 160ml
Dried Cranberries - 80g
Pesto Princess Chimichurri - 60ml
Fresh Parsley - 15g
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