Reset and recharge at IMAGE Wellness Project Live 2024: A day of wellness with the experts
Reset and recharge at IMAGE Wellness Project Live 2024: A day of wellness with the...

IMAGE

Reset and recharge at IMAGE Wellness Project Live 2024: A day of wellness with the experts
Reset and recharge at IMAGE Wellness Project Live 2024: A day of wellness with the...

IMAGE

Here are some ‘common’ period symptoms that should never be ignored
Here are some ‘common’ period symptoms that should never be ignored

Sarah Gill

This Skerries home with sea views on two sides is on the market for 1.75 million
This Skerries home with sea views on two sides is on the market for 1.75...

Megan Burns

Weekend Guide: 8 of the best events happening across Ireland
Weekend Guide: 8 of the best events happening across Ireland

Sarah Gill

This is an open letter to my hormones asking them to calm it
This is an open letter to my hormones asking them to calm it

Edaein OConnell

The local’s guide to Ardmore, Waterford
The local’s guide to Ardmore, Waterford

Hannah Stapleton

A dad’s divorce diary: ‘See you in court is an expensive phrase’
A dad’s divorce diary: ‘See you in court is an expensive phrase’

Amanda Cassidy

Page Turners: ‘Exile’ author Aimée Walsh
Page Turners: ‘Exile’ author Aimée Walsh

Sarah Gill

Is your workplace a generational echo chamber? It’s time to bridge the divide
Is your workplace a generational echo chamber? It’s time to bridge the divide

Victoria Stokes

Image / Editorial

This one-pan veggie dish is one you’ll come back to


By Meg Walker
05th Jul 2018
This one-pan veggie dish is one you’ll come back to

This is one of the most visually beautiful dishes, and tastes as good as it looks. Serve with Greek yoghurt and some couscous on the side.

Crisp Cauliflower Steaks with Harissa & Goat’s Cheese

Serves 4

Prep: 10 minutes

Cook: 25-30 minutes

Ingredients
1 very large cauliflower
1 red onion, quartered
1 tbsp olive oil
1 tsp sea salt
4 tsp harissa
125g soft goat’s cheese, crumbled
30g pine nuts, roughly chopped
20g panko breadcrumbs
2 tbsp fresh flat-leaf parsley, chopped

To serve
Couscous
Greek yoghurt

Method
Preheat the oven to 180°C fan/200°C/gas 6. Remove the greens from the cauliflower and pop them into the roasting tin along with the red onion. Drizzle with the olive oil and season with salt.

Slice the cauliflower from top to bottom into four thick steaks and lay these in the tin along with the greens and red onion. Rub each steak on both sides with ½ tsp of harissa. Season with sea salt, then press the goat’s cheese on to each steak.

Mix the pine nuts, panko breadcrumbs and parsley with a pinch of sea salt, then scatter a quarter of this over each cauliflower steak, pressing down lightly.

Drizzle with olive oil, then transfer to the oven to roast for 25-30 minutes, until the tops are golden brown and the cauliflower is just cooked through.

Serve the steaks with couscous and Greek yoghurt, with the crispy leaves and onions alongside.

 

Extracted from The Green Roasting Tin by Rukmini Iyer (Square Peg, approx €19.50). Photography by David Loftus.