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Turmeric Cauliflower Steaks

Thursday, March 08, 2018

These oven-roasted turmeric seasoned cauliflower steaks are easy to prepare and would make an excellent vegetarian side or light dinner.

2 Medium cauliflowers (about 2 kg)
60 ml Extra virgin olive oil
2 tsp Ground turmeric
Sea salt
Freshly milled black pepper
Fresh herbs, chopped, to serve
Thinly sliced red chilli, to serve

Preheat oven to 180C/350F. Line a large baking tray with parchment paper.
Cut the cauliflower into four 1.5cm-thick slices, leaving base intact.
Whisk the olive oil with the turmeric in a bowl until combined. Brush over cauliflower steaks and place them in the prepared baking tray. Grind some black pepper and sea salt over.
Roast cauliflower in the oven for 25-30 minutes or until tender and crisp. Scatter with chopped herbs and thinly sliced red chilli, to serve.

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Heart Shaped Cabbage Slaw with Zucchini and Pinenuts

Thursday, March 01, 2018

A simple homemade slaw salad of heart-shaped cabbage, onion, grapes and pine nuts with a white balsamic dressing. Light, and full of crispy texture and fresh flavours.

	White Balsamic Dressing
800 g Heartshaped cabbage, shredded 1 Red onion, thinly sliced A handful of grapes, halved A handful of grape tomatoes 1 Zucchini, cut into half moon slices 1-2 tbsp Pine nuts, toasted Fresh parsley leaves, chopped	180 ml Extra virgin olive oil 60 ml White balsamic vinegar 1 tbsp Lemon juice 2 tbsp Maple Syrup Salt and pepper to taste

Thinly slice the heart-shaped cabbage and red onion. Place in a large bowl with grapes. Cut zucchini lengthwise in half and slice into half moon slices. Arrange the slices in a heart shape on a serving platter. Set aside.
Meanwhile, for the dressing, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.
Drizzle half the dressing over the slaw and toss to combine. Place the slaw into the zucchini heart. Sprinkle with toasted pine nuts and chopped parsley. Garnish with grape tomatoes. Serve immediately with remaining dressing.