Cauliflower ‘steaks’ with Moroccan-spiced lamb

Cauliflower steaks provide a lower-carb base for our spicy Morrocan lamb. Don't like lamb? Try using chicken or fish instead.

Serves: 4

Time to make: 30 mins

Ingredients

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Preheat oven to 200°C. Line a baking tray with baking paper. Place cauliflower steaks in a single layer on prepared tray. Spray lightly with oil. Bake for 15–20 minutes, or until golden and tender.
Meanwhile, spray a large non-stick frying pan with oil and set over a medium-high heat. Add mince and cook, breaking up lumps, for 5 minutes, or until browned. Add seasoning and cook, stirring, for 1 minute, or until fragrant.
Add Brussels sprouts and carrot and cook, stirring, for 3 minutes, or until softened. Add honey and cook for 1–2 minutes, or until lamb caramelises slightly.
In a small bowl combine yoghurt and lemon juice. Divide cauliflower steaks among 4 plates and serve topped with lamb and lemony yoghurt. Garnish with lemon wedges and parsley, if using.

Make it gluten free: Check seasoning and yoghurt are gluten free.

Calories 412 cal

Kilojoules 1730 kJ

Protein 30 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 25 g

Sugar 24 g

Dietary fibre 10 g

Sodium 330 mg

Calcium 190 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Oct 2017

Jacinta OBrien May 3, 2021 at 8:17 pm #

The image is quite misleading as the vegetables are really the main component. You can barely see the lamb at all. It tastes ok but wouldn’t make it again.

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- Jacinta OBrien May 3, 2021 at 9:05 pm #
  
  Actually, I take it back. I chopped up the cauliflower steaks because they fell apart anyway, added a bit more seasoning and then mixed it in the lemon yoghurt. Lovely!
  
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  - Jen deMontalk May 6, 2021 at 2:02 pm #
    
    Hi Jacinta
    Thanks for your comments. I’m glad it worked out for you in the end. I think your method sounds delicious!
    
    Warm regards
    Jenny, HFG editor
    
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Ann Glamuzina December 20, 2021 at 12:07 pm #

I tried using fish as I don’t eat red meat – it was delicious. Would make again.

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