meatfreemonday

Jerk-Style Cauliflower Steaks

Stunning steaks made from cauliflower, a vegetable subtle enough to absorb all the luscious marinade while still retaining some necessary bite.

Preheat the oven to 200°C/400°F/gas mark 6.

Place all the marinade ingredients into a food processor or mini blender and blitz until coarse but spreadable.

Remove the leaves from around the cauliflower, but don’t remove the bulb at the bottom, as this is what will keep your steaks intact. Halve the cauliflower and, working from the cut side out, slice each steak around 1½ cm thick … you will probably only get two full steaks from each half but you can roast the remaining florets in the same way.

Generously brush the steaks with the marinade. If you want to do this ahead of time, you can leave them to marinate in the fridge until you need them.

Place the steaks on a roasting tray and loosely cover with foil. Roast for 15–20 minutes before removing the foil for a further 10 minutes, turning once.

Heat a griddle pan to a medium-high heat and finish the steaks off in the pan to mark/sear on both sides. Serve with your chosen accompaniment.

Ingredients

For the cauliflower steaks

  • 1 medium cauliflower

For the marinade

  • 35 g fresh coriander
  • thumb-size piece of fresh ginger
  • 1 scotch bonnet
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • ½ tablespoon maple syrup
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • juice of ½ lime
  • sea salt and freshly ground black pepper

Spiced Wholewheat Couscous with Sweet Potato and Pistachios

The nutty, nutritious, wholewheat couscous complements the fragrant sweet potato beautifully in this North African-inspired dish from Stella McCartney.

Ingredients

For the couscous

  • 3 small sweet potatoes

  • 4 tablespoons olive oil

  • 2 tablespoons pumpkin seeds

  • 150 g giant wholewheat couscous

  • 500 ml light vegetable stock or water

  • handful of raisins, preferably organic

  • 1 rounded teaspoon za’tar

  • 50 g unshelled, unsalted pistachios, chopped

To serve

  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly chopped coriander
  • 2 tablespoons freshly chopped flatleaf parsley
  • 1 tablespoon freshly chopped mint
  • salt and freshly ground black pepper

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Scrub the sweet potatoes under cold water and cut each into 6 wedges. Tip into a roasting tin, drizzle with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and roast in the oven for about 20–25 minutes or until the sweet potato is tender and starting to caramelise at the edges. Add the pumpkin seeds to the pan for the last 5 minutes of cooking time.

While the sweet potato is cooking prepare the couscous. Heat 2 tablespoons olive oil in a large sauté pan, add the couscous and cook gently for 2–3 minutes until starting to brown. Add half of the stock or water to the pan and continue to cook for about 15 minutes, stirring frequently until the couscous is tender and has absorbed the liquid. Add the remaining stock or water to the pan as and when needed. Add the raisins, za’tar and chopped pistachios to the pan, season with salt and freshly ground black pepper and cool slightly.

Mix together the juice from half the lemon and the extra virgin olive oil and pour over the warm sweet potato when it comes out of the oven. Gently stir the freshly chopped herbs and roasted sweet potato wedges into the couscous and serve with extra lemon wedges for squeezing over.

Warming and Delicious Miso Broth

A warming, nutrient-packed Japanese broth, perfect for a healthy lunch on a winter’s Meat Free Monday.

INGREDIENTS

  • 2 teaspoons sesame oil
  • 200 g mushrooms (enoki or shiitake), sliced
  • ½ carrot, peeled and sliced into matchsticks
  • 1 red chilli, sliced
  • 1 tablespoon shredded fresh ginger
  • good handful of choi sum or baby leaf spinach, shredded
  • 5 spring onions, trimmed and finely sliced on the diagonal
  • 2 tablespoons yellow miso paste
  • tamari or soy sauce to taste

METHOD

Heat the sesame oil in a wok or large frying pan and add the mushrooms and carrots. Quickly cook the veggies for a minute until just softened then add the chilli and ginger and cook for another 10 seconds.

Throw the choi sum or baby leaf spinach and spring onions into the wok and cook until the leaves are only just wilted. Remove from the pan and divide between 2 bowls.

Bring 700 ml water to the boil in a large pan. In a small bowl mix the miso with a couple of tablespoons of the water and then add the paste to the pan. Stir to combine and add a little more miso if needed. Divide the drained and pour over the miso broth. Add tamari or soy sauce to taste and serve immediately.