Miso Hummus Glazed Cauliflower Steaks with an Almond, Raisin & Coriander Chutney & Greek Potatoes



x2 heads cauliflower

1 tbs vegetable stock

1 tub plain hummus

1 lemon

1 tbs red miso

4 green/spring onions

100g almonds

50g raisins

1 bunch coriander

1 garlic clove grated

1 tbs maple syrup

1 1/2 apple cider vinegar

3 tbs olive oil


1kg baby potatoes

1 lemon, juiced

3 tbs olive oil

1 tbs oregano - fresh if possible



  1. Begin by preparing the cauliflower steaks. Cut the cauliflower split down the middle, then cut 2 inches parallel to the first cut to create two equal sized thick steaks. Repeat this process with the second head of cauliflower. Use the reserve to make a curry or roast it off and throw it in a salad.

  2. Bring a large pot of water to the boil, season with salt and pepper and add vegetable stock. Place the cauliflower steaks in the boiling water for 10 minutes. Prepare an ice bath for when they are ready to come out by filling a large bowl of water with ice. Remove the steaks after 10 minutes and add straight to the ice bath to shock and stop the cooking.

  3. Pat dry. In a small bowl add the hummus, juice of 1 lemon and miso paste. Mix all the ingredients well and loosen with a little water if needed. The consistency should be paste like so make sure not to make it too runny.

  4. Using you hands and fingers, massage the paste all over the cauliflower steaks making sure that the entire cauliflower steak is covered in the miso hummus paste.

  5. Turn your oven on broil. Lay the steaks flat on a roasting tin. Broil the steak for 10 minutes either side until nice and charred.

  6. While the steak is broiling make the chutney. Finely chop the spring onions, almonds & coriander. Add to a small bowl. Throw in the raisins and the grated garlic. Add the maple, apple cider vinegar and olive oil.

  7. Season generously with salt and pepper, make sure all the ingredient are well mixed and that everything is coated. The raisins will plump up as it sits while you prepare the rest of the meal.

  8. To prepare the Greek potatoes, chop each potato in 1/8's and add it to a bowl. Add the juice of one lemon, a healthy glug of olive oil, oregano and salt and pepper. Mix everything well - it will seem quite wet - this is what we want. Pour everything on a baking tray ready for the oven.

  9. Take out the cauliflower steaks and heat the oven to 460F/230C. When the oven is hot enough add the potatoes and cook for 30 minutes. After 15 minutes shake the potatoes in the pan and make sure they are not sticking.

  10. To plate the dinner. Add a roasted cauliflower steak to each plate. Add a tablespoon of the chutney to each steak. Divide out the potatoes among the plates and serves with a simple kale salad.

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