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I want you to close your eyes and think about you are taking your initially bite into a sirloin or rib-eye steak. Your mouth starts to salivate from its juiciness, tenderness and great taste. Your heart starts to sing. It is really a magical sensation that the imagination can not even muster up.

Now, open your eyes.

How do you really feel? Euphoric, enlightened, hungry?

I’m not going to inform you that broccoli and cauliflower steaks are identical to that flavour, texture and deliciousness (sorry vegans), but they’re quite damn close. The notion of turning vegetables into a steak might make individuals chuckle a small but these steaks, from my newest book, Supercharge Your Life, are no laughing matter. In reality, they might even demand you to bring out the greatest steak knives you have. This is really serious stuff at stake, or really should I say steak?

We all know just how nutritious vegetables are, but typically, we do not make them really feel that way. We boil brussels sprouts till they’re tasteless and we cook cauliflower till it is a pile of soggy mess. I’d like to take a moment to say sorry to the earlier vegetables that we’ve all victimised by treating them this way. Let’s take a vow to never ever do it once again.

Consuming vegetables is not a chore, it is a blessing. When some of us, especially young children, will cross the street to keep away from vegetables, they genuinely are the present that keeps on providing. The secret to consuming vegetables is to prepare them in strategies that make them as scrumptious as the other foods you pair them with. You can even make vegetables the star of your dish.

When it might look strange, cooking vegetables is a ability that not absolutely everyone has mastered – press rewind and take a appear at your final aeroplane or takeaway meal. Okay, case closed. The most significant issue to don’t forget when cooking vegetables is that each and every one particular wants to be treated as an person, just like any major act. Roasting vegetables is a very good way to make them crispy, golden and caramelised the great mixture for a side dish or even primary meal. If you want much more guidelines on how to make vegetables that are gob-smackingly scrumptious, I have a complete chapter on this in Supercharge Your Life.

To roast vegetables, preheat the oven for about 10 minutes and either line a roasting tin with baking paper or grease it lightly with some of your favourite oil. The initially rule about roasting at higher heat is avoiding lots of of the vegetable oils on the industry like soy bean oil or canola and opting for a much more steady oil such as coconut or an olive oil which is high in antioxidants and vitamin E, this will supply important organic protection from oxidative harm.  If I’m medium- to slow-cooking like we’re performing with the steaks, I usually use olive oil as choose the taste. If you are roasting without the need of oil, you may well like to moisten the veggies by adding a little quantity of water, vegetable stock, tomato juice, freshly squeezed lemon or orange juice, tamari or chicken broth to the tin ahead of roasting.

Spot the tin on the middle shelf of the oven and verify on the veggies often, stirring them to guarantee they do not stick or burn. Eliminate them as soon as they’re all tender and lightly browned.

When picking which vegetables to cook in the oven, come across great partners with the similar cooking instances. Broccoli and cauliflower, for instance, are a great dynamic duo that take the similar quantity of time to crisp up to perfection.

Cauliflower and broccoli taste the greatest when roasted in the oven. For me, there is no second or third greatest way to cook these guys. That is the only way. Sorry, I do not make the guidelines.

Now that the formalities are out the way, I want you to close your eyes and think about you are taking your initially bite into a new variety of steak. These steaks are crispy, tender and somehow, taste meaty. As the initially floret of the cauliflower enters your lips, to the final loose finish of a broccoli stem leaving your mouth, it is a magical sensation. Say sayonara to boiled, tasteless and boring vegetables and say hello to new-and-enhanced golden crisp, cooked-to-perfection broccoli and cauliflower steaks.

When cauliflower has been replacing our pizza bases, grains, cheesecakes  (pictured beneath), girlfriends (hey, you had been considering it, not me!), and ice-creams, it is now producing a replacement for meat.

This hearty steak recipe is basically very good for your heart, as properly as lots of other components of your all round wellbeing. Cauliflower and broccoli, coming from the cruciferous or brassica vegetable family members, support help liver detoxification, decrease blood stress, hold the immune technique fighting, cut down inflammation and boost digestion.

I’m not going to say that it is time to reduce your meat intake altogether, but I am urging you to be much more conscious of your vegetable intake and meat consumption. Consuming a much more plant-primarily based diet does not imply throwing away the barbeque altogether, it just suggests consuming a diet higher in plants that can consist of little amounts of lean meat. I suggest attempting at least one particular meat-cost-free meal a week and seeing how you go. When you do go for meat as your primary, you can consist of some cauliflower steaks on the side for some balance.

Rather of frequent steaks, these cauliflower and broccoli steaks can take about 40 minutes to cook. They do not demand you to get all hot and sweaty even though standing subsequent to the barbeque either. In reality, you can cook these steaks even though your favourite show is operating, the bath is bubbling, or the accompanied salads and dips are becoming ready.

To finish off my steaks, I’ve topped them with a house-produced sheep’s yoghurt dip. Sheep’s milk yoghurt is a attractive item to have on hand as the basis for a fast dressing or dip. It has a mild, clean flavour that can act as a pure foundation for a variety of components. Right here, it is bejewelled with vibrant-pink hits of pomegranate and will bring you so a great deal pleasure as you serve it more than your scrumptious steaks.

This satisfying and nourishing plant-primarily based meal from Supercharge Your Life is great for a side-dish or even the primary occasion. Meatless Monday’s never ever looked so very good.

Oven-baked broccoli and cauliflower steaks

Serves four

Sheep’s Yoghurt Dip with Pomegranate

{Tends to make ABOUT 520 G [1 LB 21⁄2 OZ/2 CUPS]}

  • 1 massive pomegranate
  • 520 g (1 lb 21/2oz/two cups) complete-fat plain sheep’s milk yoghurt, chilled
  • two spring onions (scallions), finely chopped
  • little handful coriander (cilantro) leaves, finely chopped, plus added sprigs to garnish
  • Pinch of sea salt
  • 1/four teaspoon ground cumin
  • 1 tablespoon lemon juice
  • mint sprigs, to serve


Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.

In a little bowl, combine the olive oil, garlic, lemon juice, cumin seeds, ground coriander, garam masala, turmeric, yeast flakes, salt and pepper.

Lay the cauliflower and broccoli slices on the ready baking tray, and brush with the spice mixture, turning more than to coat each sides. Bake for 20–30 minutes, till tender. Set aside to cool.

Reduce the pomegranate in half and gently scoop out the seeds in segments, becoming cautious not to break them. Pull the seeds off the yellow pithy membrane.

In a medium bowl, combine the yoghurt, spring onion, coriander, salt and cumin, and mix properly to combine. Add the lemon juice and verify the seasoning. Gently fold in the pomegranate seeds, reserving some for a garnish. Transfer to a serving bowl, then garnish with the reserved pomegranate seeds.

Transfer the ‘steaks’ to a plate, top rated with sheep’s yoghurt dip and garnish with the coriander leaves to serve.