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Zhoug Cauliflower Steak on a bed of potato mash and courgette salad.

Zhoug Cauliflower Steak with Herby Mash

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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Servings 2 portions
Calories 380 kcal

Ingredients
 
 

For Cauliflower Steaks:

  • ½ cauliflower outer leaves removed, cut into 1.5cm slices
  • 1 tablespoon olive oil
  • 20 g butter
  • 2 tablespoon zhoug

For Herby Mash:

  • 400 g potatoes peeled and cut into pieces
  • 100 ml milk
  • 10 g parsley finely chopped
  • 5 g chives finely chopped

For the Courgette Ribbons:

  • 1 small courgette
  • 10 g fresh mint finely chopped
  • 5 g chives finely chopped
  • 1 tablespoon olive oil
  • ½ lemon juice only

Instructions
 

  • Preheat the oven to 200°C Fan. Heat a tablespoon 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 tablespoon 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!

Nutrition

Calories: 380kcalCarbohydrates: 53gProtein: 11gFat: 16gSaturated Fat: 3gCholesterol: 4mgSodium: 216mgPotassium: 1757mgFiber: 10gSugar: 12gVitamin A: 1272IUVitamin C: 152mgCalcium: 176mgIron: 3mg
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