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!
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What is Zhoug and Why You Absolutely Must Try It?
Zhoug is our discovery of the year! Honestly, the first time I tried it, I both knew it was a keeper and couldn’t believe I haven’t tasted it before. We love it so much, that we have included it in our Food Trend Predictions for 2021.
Zhoug is a Yemenite chilli and herb paste for dipping, dressing, marinating, you name it. You may think of it as a Middle Eastern pesto (however made with no nuts or cheese). Its fresh, spicy and rather complex flavours come from chilli, coriander, garlic and a variety of spices, of which clove is the most dominant (although there are many varieties and many recipes). Our favourite so far is Belazu Zhoug.
There will definitely be a zhoug-flavoured dish that you will enjoy. It is just so versatile! So far, besides using it in this Cauliflower dish, we have used it as a condiment for lamb, mixed with mayo to dip polenta fries in, as a salad dressing (amazing with green lentils!), and mixed with yoghurt and honey to dip rotis in. And we are just getting started!
How to Make Cauliflower Steak with Herby Mash?
There are three distinct elements to the dish: cauliflower steaks, herby mash and courgette ribbons.
Step 1: 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 (we recommend Kirkland Signature foil – it is strong and lasts forever).
Step 2: Make Herby Mash
Cook the potatoes in boiling salted water for approx. 15 minutes or until soft. When your potatoes are tender, drain and mash with milk and some more seasoning. Finally, mix in all the chopped herbs.
Step 3: Make Courgette Ribbon Salad
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.
Serve the zhoug cauliflower steaks with herby mashed potatoes, courgette ribbons and some extra zhoug if you wish!
Other Vegetarian Dinner Ideas
For other vegetarian dinner ideas have a look at some of our favourite recipes below:
- Leek Risotto with Poached Eggs
- West-African Peanut Stew with Butternut Squash & Spinach
- Home-Made Spinach & Cream Cheese Ravioli with Lemon Butter Sauce
Recipe Card
Zhoug Cauliflower Steak with Herby Mash
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
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