CAULIFLOWER PIZZA STEAKS
VEGETARIAN SLIMMING WORLD RECIPE
I’m sure many of you have mourned the loss of pizza on the Slimming World plan, as a self-confessed pizza addict (with the thighs to prove it), it has to be one of the tastes I’ve missed most. The most common response to this, is to try cauliflower pizza, a pizza where the base is made up of finely diced/ground cauliflower, mixed with egg and baked.
Now to be fair, I’ve tried this and it does look rather impressive, especially if you are at that point where you are drooling openly at a Dominos menu but despite the pretty pictures, I have to admit I was less impressed with the taste. The cauliflower was fine, although a little sweet but the combination of the vegetables and the egg just made it taste like yet another omelette. So, in my quest for something better, I decided to change things around a little bit.
I’ve had cauliflower steaks in the past and quite liked them, so it seemed to make sense to try the thick cauliflower base, without grinding it up or adding egg but with the addition of a pizza style topping, hey you don’t know if you don’t try!
So to start off with, grab yourself the largest, freshest cauliflower you can. I’m lucky that I have a garden centre near me who sells some of the most amazing veg and trust me, there is a big taste difference when you get a fresh cauliflower.
Cauliflower Pizza Steaks
1 x large fresh cauliflower
Tomato puree (oil free)
Reduced fat mature cheese
Hard goats cheese
Schwartz garlic Italian seasoning
Coarse ground black pepper
Chilli flakes (optional)
Side Dish 1:
Coarse ground black pepper
Side Dish 2:
Roasted Garlic Sweet Potato and Red Onion
1. Pre-heat oven to 230°C.
2. Carefully peel back and cut the leaves away from your cauliflower, then slice into 1-2″ thick ‘steaks’.
3. Rinse them gently (you don’t want them to crumble apart) and put on a baking tray.
4. Spray with Frylight, sprinkle with black pepper and lay some red onion rings on top as they cook for added flavour.
5. Roast steaks for about 20 minutes.
6. When brown and softened, turn them over (very carefully to avoid them falling apart too much, as they do crumble), spray with Frylight and cook for 5 minutes.
7. For the topping, add about 2-3 tablespoons of tomato puree into a bowl and mix well with 2 x tsp garlic italian seasoning.
8. Cover steaks with puree mixture.
9. Grate 20g of low fat mature cheese and 10g of hard goats cheese (per pizza steak) and spread on out top.
10. Sprinkle with garlic Italian seasoning, add red onion slices and optional chilli flakes. Put back in oven for 5-10 minutes.
11. For the asparagus, rinse and hold at the base of the stem with two fingers. Bend asparagus over slowly and it will naturally snap the harder base part off, leaving the softer part to cook.
12. Lay on a baking tray, sprinkle with pepper and balsamic vinegar. Roast for about 10-15 minutes.
13. For the garlic roast sweet potato and red onion recipe, please click here.
Loved the flavour, very filling and cauliflower is a speed food, so that makes it even better! Much nicer than the eggy flavour of the usual ground cauliflower pizza base.
Make sure you cut the cauliflower nice and thick and turn them very carefully while cooking, they crumble easily!