eCook Meal
Za’atar & Cranberry Cauliflower Steak
with a honey and cranberry glaze, butternut mash & chimichurri
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R120.50
for 4 servings · R30.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
-
Pistachio Nuts needs 60 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 30% of packR38.10
-
Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Dried Cranberries needs 80 gDried Cranberries 250 g 250 g at R85.99 · 32% of packR27.52
-
Red Onion needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chimichurri
- Cauliflower Steak
- Za'atar Spice
- Honey Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Za’atar & Cranberry Cauliflower Steak?
The preparation time for Za’atar & Cranberry Cauliflower Steak with a honey and cranberry glaze, butternut mash & chimichurri is between 20 and 30 minutes.
What is the total time required to make Za’atar & Cranberry Cauliflower Steak with a honey and cranberry glaze, butternut mash & chimichurri?
The total time required to make Za’atar & Cranberry Cauliflower Steak with a honey and cranberry glaze, butternut mash & chimichurri is between 45 and 55 minutes.
How many servings does Za’atar & Cranberry Cauliflower Steak provide?
4 servings
What are the main ingredients in Za’atar & Cranberry Cauliflower Steak?
Butternut, Cauliflower Steak, Chickpeas, Dried Cranberries, Honey Glaze, Parsley, Pesto Princess Chimichurri, Pistachio Nuts, Red Onion, Za'atar Spice
What is the nutritional information of Za’atar & Cranberry Cauliflower Steak?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Za’atar & Cranberry Cauliflower Steak?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Za’atar & Cranberry Cauliflower Steak?
Butternut, Cauliflower Steak, Chickpeas, Dried Cranberries, Honey Glaze, Parsley, Pesto Princess Chimichurri, Pistachio Nuts, Red Onion, Za'atar Spice
How many calories does Za’atar & Cranberry Cauliflower Steak have?
calories
How much fat content does Za’atar & Cranberry Cauliflower Steak have?
grams