FoodCoop Recipes
Thai green cauliflower steaks
Whip up this simple, spicy vegan meal using just five ingredients – it's low in saturated fat too
Cook
30 minutes
Serves
2
Ingredients
1 Co-op British cauliflower
½ tbsp Co-op olive oil
4 tbsp Co-op Thai green curry paste
120g Co-op basmati rice
125g bag Co-op British baby spinach
1 lime, quartered
Method
Preheat the oven to 200°C/fan 180°C/Gas 6
Trim the cauliflower and cut 2 slices, about 3cm each, from the middle (the rest will keep, chilled, for 2-3 days)
Drizzle with the olive oil and season, then roast for 10 mins
Flip over, and spread each with half the curry paste, then roast for 15 mins
Meanwhile, cook the rice according to the pack instructions
Stir through half the spinach, until wilted, then season
Divide the remaining greens between plates, then top with the rice mixture and cauliflower
Serve the lime wedges on the side
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1579kJ / 371kcal (19%) | 12.1g | 1.5g | 6g | 1.31g |
Medium · 17% | Low · 7% | Medium · 7% | Medium · 22% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 54g.
