Spiced Cauliflower Steaks, Toasted Nuts and Lower GI Potato Mash
Recipe courtesy of the Glycemic Index Foundation Dietitian – gisymbol.com
SPICED CAULIFLOWER STEAKS
CREAMY LOWER GI MASH
Pre-heat oven to 180°C (350°F) and prepare a baking tray with parchment paper.
FOR THE CAULIFLOWER STEAKS
Cut off the bottom of the cauliflower at the stem end, creating a flat base. Stand the cauliflower up on a cutting board.
Using a large, sharp knife cut down the centre of the cauliflower head and then from the middle cut 2 very thick (2.5/3cm) slices, one from each side.
Reserve the remaining florets from the edges for the mash.
In a small bowl, stir together the olive oil, garlic, salt and pepper.
Place the cauliflower on a tray and sprinkle with ¼ tsp of paprika and the oil mixture. After 10 minutes, turn the cauliflower and sprinkle with the other ¼ tsp of paprika, cook for an additional 10-15 minutes, until the cauliflower is tender.
While the cauliflower is baking, also toast your nut and seed mixture until golden (keep an eye on it!).
FOR THE CREAMY MASH
Peel potatoes and cut into quarters. Put potatoes in a pot and enough water to cover. Bring to the boil.
Cover and reduce heat. Simmer for 15 minutes or until potatoes are tender.
Drain and return potatoes and cauliflower to the pot. Add sour cream, butter substitute and 1/3 of the milk.
Using a masher, mash until smooth. (Note: if too thick, use some milk to thin out the mash to make a smooth puree).
Finish with a stick blender if you want it super smooth.
Sprinkle with chopped chives.
Remove cauliflower from the oven, and place on a bed of creamy mash.
Sprinkle with the parsley, and toasted seed mix and a drizzle of olive oil. Serve immediately. For some colour, top with the parsley, add pomegranate.
The trick to cauliflower steaks that don’t fall apart is to make sure that each steak has some of the stalk attached. You can get two thick steaks out of one medium cauliflower.