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Curried cauli steaks

Curried cauli steaks


This dish is also special enough to share for a Valentine’s Day dinner

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1818kj 433kcal
  • Fat
    Low 18%
  • Saturates
    Low 9%
  • Sugar
    Low 18%
  • Salt
    Low 18%

% of adult’s reference intake | Carbohydrates per serving : 58g


  • 1 Co-op British cauliflower
  • 5 tsp sunflower oil
  • 1.5cm ginger, finely grated
  • 4 tsp medium curry powder
  • 2 tbsp Co-op fat free Greek style yogurt
  • 1 onion, chopped
  • 150g Co-op cous cous
  • 1/2 x 400g can chickpeas, drained and rinsed
  • 200ml hot vegetable stock (made with 1/2 stock cube)
  • 2 tbsp mint, roughly chopped or 2 tsp dried
  • Few sprigs coriander


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Take the leaves off the cauliflower and cut 2 thick slices from the middle, about 2cm each
  3. Heat 2 tsp of the oil in a large pan and cook the cauliflower steaks for 2-3 mins on each side, until starting to turn golden
  4. Transfer to a baking tray lined with greaseproof paper
  5. Add 1 tsp oil to the pan and cook the ginger and curry powder for 1 minute
  6. Take off the heat and stir in the yogurt
  7. Season, then spread evenly over the cauliflower steaks
  8. Cook in the oven for 15-20 mins, or until the cauliflower is tender
  9. Meanwhile, heat the remaining oil in a saucepan over a low heat
  10. Fry the onion for 5 mins, or until soft
  11. Add the cous cous, chickpeas and stock — if you’re using dried mint, add that too
  12. Bring to a simmer, then remove from the heat, cover and set aside for 5 mins
  13. Fluff up the cous cous with a fork and stir in the fresh mint, if using
  14. Season to taste
  15. Divide the cous cous and cauliflower steaks between 2 plates, and serve scattered with the coriander

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