Curried Cauliflower Steaks with Chick Pea Cous-Cous

A different take on a 'steak' with coucous an chickpeas.



Serves two

1 cauliflower head
Oil Spray
2 tablespoons Greek style fat free yoghurt
1 teaspoon powdered ginger
4 teaspoons curry powder (strength up to you)
1 onion chopped
1/2 400g chick peas, drained and rinsed
200 ml stock (your choice)
2 teaspoons dried mint (or 2 tablespoons fresh)


Preheat oven to 200c/gas mark 6

Remove leaves from cauliflower and cut 2 thick slices from the middle, about 2 cm thick.
Heat a frying pan on high heat then lightly spray the frying pan, turn heat to medium.
Add the 2 cauliflower steaks and fry about 3 minutes each side or until beginning to turn golden.
Transfer to a non-stick baking tray.

Add the ginger and curry powder to the yoghurt and place in a small saucepan and head over a low heat stirring all the time for about 1 minute. Season if required.
Spread mixture over both steaks, then place in the oven for 15 minutes or until the cauliflower is soft.

Add 2 - 3 tablespoons of water with the onions to a clean pot and cook until the onion is soft, adding more water if needed, about 5 minutes.

Add the chick peas, cous-cous, stock and dried mint (if using) bring to a simmer then remove from heat, cover and leave 5 minutes.

Fluff up the cous-cous and stir in the fresh mint if using

Finally place 1 cauliflower steak on each plate and divide the cous-cous between them.