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* Cauliflower Steaks
1 head of cauliflower, thickly sliced into steaks
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tsp cumin seeds
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp chilli powder
Salt, to taste
Drizzle of oil
* Chickpea Salad
1 can of cooked chickpeas, drained
1/3 large cucumber , diced
2 medium tomatoes (or a few cherry tomatoes preferably, I didn’t have these on the day so I improvised)
2 spring onions, finely sliced
* Avo Sauce
Mint leaves, finely chopped
10g apx fresh coriander, finely chopped
1 tbsp Skyr yoghurt
1 ripe avocado, roughly chopped
Per Portion: approx. 458 kcal, 18g protein, 25g fat, 37g carbohydrate
(Approximate values sourced from myfitnesspal.com)
1. Preheat the oven to 220C fan. Place the steaks on a baking sheet lined with parchment paper.
2. In a bowl, mix together some oil and the remaining steak ingredients and brush 1/2 of it over the steaks. Bake in the oven for 15 mins, then flip over each steak and coat again with the remaining mixture and bake again for another 15 mins.
3. For the salad, mix together all the ingredients, season and divide between two plates. Season.
4. Blitz together all the ingredients for the avo sauce in a blender and season.
To serve, place the steaks over the chickpeas and add some dollops of avo sauce. The cauliflower leaf crisp added a fun layer of texture to this otherwise delicious plate of food - recipe can be found @sonasfoodjournal