Cauliflower steaks recipe from Mindful Chef

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Who needs a succulent Sirloin when you have baby cauliflower ‘steaks’ chargrilled and sprinkled with Egyptian dukkah? This cauliflower steaks recipe from Mindful Chef is a BBQ staple with a crunchy blend of nuts and spices and layered over herby buckwheat and harissa infused homemade hummus. They’ve even sprinkled over walnuts for a boost of vitamin E and selenium for healthy skin.

Ingredients for Cauliflower steaks recipe from Mindful Chef

1/2 lemon
1/2 pomegranate
1 cauliflower
20g walnuts
1 red onion
240g chickpeas (drained)
1 tbsp dukkah
2 tbsp pomegranate molasses
1 tbsp oil
2 tsp harissa paste
40g rocket
80g buckwheat
Medium handful of fresh mint


Boil a kettle. Rinse the buckwheat and place into as saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins, then drain.

Thinly slice the baby cauliflower into thin 1cm wide ‘steaks’. Remove the skin from the red onion, trim the root end but don’t cut off as you want the layers to stay intact when you grill them. Cut the red onion into quarters. Cut the pomegranate in half, remove and reserve the seeds. Roughly chop the mint leaves and break the walnuts in half.

To make the harissa hummus; drain the chickpeas, reserving 1 tbsp of the liquid. Place in a bowl and mash the chickpeas until they are all crushed. Stir through the harissa and season with sea salt and black pepper.

Brush the cauliflower steaks and red onion with 1 tbsp oil and season with a pinch of sea salt and black pepper. Heat the BBQ (or a griddle pan) to a medium-high heat and cook the red onion for 3-4 mins each side and the baby cauliflower steaks for 2-3 mins each side until softened.

To make a dressing, in a bowl, mix a generous squeeze of lemon juice with the pomegranate molasses.

In a bowl, mix the cooked buckwheat, rocket, mint, walnuts and pomegranate seeds together then stir in half of the pomegranate dressing.

Spoon the buckwheat onto two warm plates and top with the chargrilled cauliflower, red onion and spoonfuls of the harissa hummus. Drizzle over the remaining pomegranate dressing and sprinkle over the dukkah.

Macros: 663 calories • 94g carbs • 27g fat • 28g protein

Allergens: Nuts, sesame

Mindful Chef is a health-focused food box company set up by school friends Giles, Myles and Rob. Since their launch in 2015, they have shipped over 10,000,000 ingredients from incredible small farms across the UK.

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