This is no ordinary dinner recipe! This is our very best midweek boredom-busting meal that has us excited for dinner all day long! Buttery roasted cauliflower slathered in aromatic zhoug served with fresh and zingy courgette and creamy mash is a combination second to none. A Middle-Eastern inspired dish that's found a very special place on our meal repertoire, we present to you, our Zhoug Cauliflower Steak with Herby Mash and Courgette Ribbon Salad!
1/2cauliflowerouter leaves removed, cut into 1.5cm slices
For Herby Mash:
400gpotatoespeeled and cut into pieces
For the Courgette Ribbons:
10gfresh mintfinely chopped
Preheat the oven to 200°C Fan. Heat a tbsp olive oil and the butter in a large non-stick frying pan. Add the cauliflower slices and fry for three minutes on each side.
To Make Cauliflower Steaks: Preheat the oven to 200°C Fan. Heat a tbsp olive oil and the butter in a large non-stick frying pan. Add the cauliflower slices and fry for three minutes on each side. Lift the cauliflower out of the pan onto a baking tray. Season with salt and slather with zhoug paste on both sides. Roast the cauliflower for 10-15 mins, until tender. Check the steaks after 5 minutes, and if the zough is burning, cover the steaks with foil.
Cook the potatoes in boiling salted water for approx. 15 minutes or until soft.
In the meantime, cut your courgettes into very thin ( almost see-through) slices lengthways (or use a spiraliser to cut it into ribbons). In a large bowl pour in the lemon juice and season well with salt and pepper. Whisk in the olive oil then add the chopped herbs. Toss everything together.
When your potatoes are tender, drain and mash with milk and some more seasoning. Finally, mix in all the chopped herbs.
Serve the cauliflower steaks with herby mashed potatoes, courgette ribbons and some extra zhoug if you wish!