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Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

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.

Time to make: 30 mins
Serving: 4 people

Ratings: 4.0

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Ingredients

Measurements explained

1 large (about 1.2kg) cauliflower, cut crossways into 4 x 1.5cm-thick pieces
350g lean lamb mince
2 tablespoons Moroccan seasoning
3 cups finely shredded Brussels sprouts or cabbage
2 cups shredded carrot
1 ½ tablespoons honey
½ cup low-fat Greek-style yoghurt
juice of 1 lemon, plus lemon wedges, to garnish
½ cup roughly chopped fresh Italian parsley, to garnish (optional)

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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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.

Variations

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

Nutrition info (per serve)

Calories 412 cal

Kilojoules 1730 kJ

Total fat 18 g

Saturated fat 6 g

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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.

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First published: Oct 2017

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4 comments on Cauliflower ‘steaks’ with Moroccan-spiced lamb

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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