A satisfying and flavoursome vegan dish.


  • 1 fresh cauliflower
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, crushed
  • 1 teaspoon roasted and ground cumin seeds
  • 1 teaspoon roasted and ground coriander seeds
  • Half teaspoon ground turmeric
  • Half teaspoon salt
  • 50ml extra virgin olive oil
  • fresh coriander leaves and lemon wedges, to serve

For the pearl couscous:

  • 50ml extra virgin olive oil
  • 450g pearl couscous
  • 450ml vegetable stock
  • 2 large tablespoons chopped parsley
  • 2 large tablespoons chopped mint
  • seeds from 1 pomegranate
  • 110g spring onions (both white and green parts), chopped
  • 75g toasted cashew nuts
  • 50g dried cranberries
  • 2 medium carrots, peeled and grated
  • Half a cucumber, seeded and cut into 7mm dice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • Flaky sea salt and freshly ground black pepper
  • Coriander and mint leaves, to serve

For the dressing:

  • 50ml extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon honey


  1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
  2. Remove the leaves and just barely trim the base of the core. Cut the cauliflower head into 1.5cm thick slices or 'steaks' through the base, save the two outer pieces for cauliflower rice or gratin.
  3. Mix the ginger, garlic, spices and salt with all but 2 tablespoons of the oil. Pour the spiced oil over the cauliflower steaks and rub gently in to all sides of the cauliflower.
  4. Heat the remaining olive oil in a wide frying pan over a high heat. Sear the cauliflower steaks for about 2 minutes on each side until nicely coloured - use more oil if necessary, then transfer to the oven and cook for another 6-8 minutes until just tender. If your frying pan is oven-proof, then just simply cook them on the hob until tender, they’ll take about 6 minutes on each side.
  5. Serve on warm plates with fresh coriander leaves and a lemon wedge.

For the couscous:

  1. Heat 2 tablespoons of the extra virgin olive oil in a large saucepan, add the couscous and stir for 3–4 minutes until coated and toasted. Pour in the stock, season with half a teaspoon of salt and pepper, and bring to the boil. Cover and simmer gently, for about 10 minutes until most of the liquid has been absorbed and the couscous is al dente. Drain, toss in the remaining extra virgin olive oil and set aside to cool.
  2. To make the dressing, mix together the extra virgin olive oil, freshly squeezed lemon juice and honey.
  3. Add the remaining ingredients to the cooled couscous and pour over the dressing. Mix well and season with salt and pepper. Pile into a serving dish, and scatter with the mint and coriander leaves and serve with the Cauliflower Steaks with ginger, turmeric, cumin and coriander.