Curried Cauliflower Steaks, Chickpea and Baby Spinach Salad | Unilever
Curried Cauliflower Steaks, Chickpea and Baby Spinach Salad

Curried Cauliflower Steaks, Chickpea and Baby Spinach Salad

10 mins

30 mins

4 people

The perfect vegetarian weeknight dinner, ready to enjoy in minutes!

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Ingredients

Spinach

  • 4 cups baby spinach

Cauliflower:

  • 1 large cauliflower head, sliced into 2cm thick steaks
  • 1 tin x 400 g chickpeas, rinsed and drained
  • 2 tbsps Rajah All-in-One curry powder
  • 1 red onion, sliced
  • 3 tbsps oil
  • 1 ml Robertsons black pepper, to season
  • 1 ml salt, to taste

Dressing:

  • 1 cup full-fat yogurt (full-cream)
  • 2 tsps finely grated lemon rind
  • 1 tbsp fresh lemon juice
  • 1 tsp freshly grated garlic
  • handful coriander, chopped
  • 3 tbsps olive oil
  • 1 ml Robertsons black pepper, to season
  • 1 ml salt, to taste
  • Serving Size 4

    Amount per serving

    • Energy 630
    • Protein 26.9g
    • Carbohydrate incl. fibre 76.4g
    • Carbohydrate excl. fibre 51.6g
    • Sugar 14.3g
    • Fibre 24.8g
    • Fat 27.8g
    • Saturated Fat 3.3g
    • Unsaturated Fat 21.8g
    • Monounsaturated Fat 11.0g
    • Polyunsaturated Fat 10.8g
    • Trans Fat 0.0g
    • Cholesterol 0mg
    • Sodium 390mg
    • Salt 0.98g
    • Calcium 33%
    • Iron 70%
    • Potassium 64%
    • Vitamin C 166%
    • Vitamin A 346%

Directions

  1. Preheat the oven to 200 °C.

  2. Pop the cauliflower steaks on a large roasting tray, add the drained chickpeas and onions (everything needs to be in a single layer). Use 2 roasting trays if you need to.

  3. Drizzle with oil and coat in the Rajah All-in-One Curry Powder. Season well with salt and pepper.

  4. Pop into the oven and roast for 25-30 minutes.

  5. Make the dressing by mixing all the ingredients together well.

  6. Serve the steaks, chickpeas and onions on a bed of spinach and drizzle well with the yoghurt dressing.

 
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