Miso Ginger Roasted Cauliflower Steaks with Black Rice
GF | DF | VEG | V | SERVES: 4 | PREP: 10 mins | COOK: 35 mins
INGREDIENTS
4 x 200g cauliflower steaks, sliced approx 4cm thick
• 2 cup black rice cooked (we used the pre cooked rice pouches)
• 350ml coconut yoghurt
GLAZE
• 1⁄2 cup Peko Peko Miso Ginger Dressing
• 1⁄4 cup grapeseed oil
• 1⁄2 cup spring onion, finely diced
• 1⁄2 lemon, juiced
• 1 Tbsp chili flakes
SALSA
• 1 cup cherry tomatoes, quartered
• 1⁄2 lime, juiced
• 1⁄4 cup coriander
• 1⁄4 cup mint
• Salt to taste
TO PREPARE
1. Preheat oven to 200°C
2.Prepare glaze by stirring together all ingredients in a small bowl.
3.Place cauliflower steaks on a lined baking tray.
4.Coat evenly with marinade then add 1⁄4 cup of water to the tray around the cauliflower before placing the tray in the oven.
5.Cook for 30-35 minutes until the cauliflower is tender and caramelised.
6.Meanwhile, make salsa by combining all ingredients in a small bowl and tossing to combine. Set aside.
7. When the cauliflower is tender, remove from the oven.
8. Divide warmed black rice into four bowls. Top each with a cauliflower steak, a serving of coconut yoghurt and salsa.
