Roasted Piri Piri Cauliflower "Steaks"
with couscous / romaine salad

Name: Roasted Piri Piri Cauliflower "Steaks"
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 clove Garlic, peeled; 1 bulb Shallots, peeled; 3/4 jar Roasted red peppers (16 oz / 454 g), drained and rinsed; 2 tsp Paprika, smoked; 1 tsp Salt; 1/2 tsp Oregano, dried; 1/2 tsp Red pepper flakes (opt); 1 tsp Vinegar, red wine; 1 tsp Lemon juice; 1 tsp Lemon zest; 1 head Cauliflower, large, sliced; 2 Tbsp Oil, cooking; 3/4 cup Stock, any variety (sub water); 1/2 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous; 2 hearts Lettuce, romaine, chopped; 1 stalk Green onions, thinly sliced; 2 tsp Mustard, Dijon; 2 tsp Mayonnaise; 3 tsp Lemon juice; 1 tsp Honey; 1/4 tsp Paprika, smoked; 2 Tbsp Oil, olive; 1 Avocados, chopped

Active: 25 Total: 55

Original GF Paleo Vegetarian

Portuguese-style "Piri Piri" is a spicy bell pepper sauce traditionally used on chicken. In this veggie version, we use it to flavor up tender cauliflower "steaks." The savory flavor of the sauce deepens as it cooks, but we love the contrast that comes from serving a bit of the uncooked, fresh Piri Piri sauce alongside the finished dish with couscous and a crisp salad.

Ingredients

Metric

Servings:

Roasted Piri Piri Cauliflower "Steaks":

Garlic - 1 clove , peeled
Shallots - 1 bulb , peeled
Roasted red peppers (16 oz / 454 g) - 3/4 jar , drained and rinsed
Paprika, smoked - 2 tsp
Salt - 1 tsp
Oregano, dried - 1/2 tsp
Red pepper flakes (opt) - 1/2 tsp
Vinegar, red wine - 1 tsp
Lemon juice - 1 tsp
Lemon zest - 1 tsp
Cauliflower, large - 1 head , sliced
Oil, cooking - 2 Tbsp

Couscous:

Stock, any variety - 3/4 cup (sub water)
Salt - 1/2 tsp
Butter - 2 Tbsp
Couscous - 3/4 cup

Romaine Salad with Avocados:

Lettuce, romaine - 2 hearts , chopped
Green onions - 1 stalk , thinly sliced
Mustard, Dijon - 2 tsp
Mayonnaise - 2 tsp
Lemon juice - 3 tsp
Honey - 1 tsp
Paprika, smoked - 1/4 tsp
Oil, olive - 2 Tbsp
Avocados - 1 , chopped

Prep

Make Piri Piri Sauce - Peel garlic and shallots. Drain and rinse bell peppers. Combine garlic, shallots, bell peppers, paprika (the portion for the cauliflower), salt, oregano, red pepper flakes, vinegar and lemon zest and juice (the portion for the cauliflower) in the bowl of a food processor. Blend until smooth (add water a bit at a time if needed to help it come together). (Can be done up to 5 days ahead)
Cauliflower - Slice cauliflower from the top through the stem to create 1" / 2.5cm thick "steaks". (Can be done up to 3 days ahead)
Lettuce / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

Preheat oven to 425F / 218C degrees. Coat a sheet pan with nonstick cooking spray or brush with some oil. (Note: Use an additional sheet pan if necessary in order to hold all of the cauliflower steaks without overlapping.) Position oven rack in the middle of the oven.
Place cauliflower steaks in a single layer on sheet pan. Brush both sides with cooking oil and season with some salt and pepper. Roast cauliflower for 15 minutes. Remove cauliflower from oven and flip. Brush half the Piri Piri sauce (reserve the other half for serving) over cauliflower and continue roasting until tender, 10 to 15 minutes more.
While cauliflower roasts, combine stock, salt (portion for the couscous) and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork.
When cauliflower is nearly finished cooking, whisk together mustard, mayonnaise, lemon juice (the portion for the salad), honey, paprika (the portion for the salad) and olive oil. Chop avocados. Just before serving, toss lettuce, green onions and avocados together with dressing.
Serve cauliflower over couscous with remaining half of the Piri Piri sauce and salad on the side. Enjoy!

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