A different take on a 'steak' with couscous and chickpeas.

Serves two

  • 1 cauliflower head
  • Oil Spray
  • 2 tablespoons Greek style fat free yoghurt
  • 1 teaspoon powdered ginger
  • 4 teaspoons curry powder (strength up to you)
  • 1 onion chopped
  • 1/2 400g chick peas, drained and rinsed
  • 200 ml stock (your choice)
  • 2 teaspoons dried mint (or 2 tablespoons fresh)


  • 1 Preheat oven to 200c/gas mark 6
  • 2 Remove leaves from cauliflower and cut 2 thick slices from the middle, about 2 cm thick. Heat a frying pan on high heat then lightly spray the frying pan, turn heat to medium. Add the 2 cauliflower steaks and fry about 3 minutes each side or until beginning to turn golden. Transfer to a non-stick baking tray
  • 3 Add the ginger and curry powder to the yoghurt and place in a small saucepan and head over a low heat stirring all the time for about 1 minute. Season if required
  • 4 Spread mixture over both steaks, then place in the oven for 15 minutes or until the cauliflower is soft
  • 5 Add 2 - 3 tablespoons of water with the onions to a clean pot and cook until the onion is soft, adding more water if needed, about 5 minutes
  • 6 Add the chick peas, cous-cous, stock and dried mint (if using) bring to a simmer then remove from heat, cover and leave 5 minutes
  • 7 Fluff up the cous-cous and stir in the fresh mint if using
  • 8 Finally place 1 cauliflower steak on each plate and divide the cous-cous between them

Try something else?