Broccoli or Cauliflower Steaks with Chimichurri & Broad Bean Purée

Broccoli or Cauliflower Steaks with Chimichurri & Broad Bean Purée

Ingredients

Brassica Steaks (choose one):

• 1 large head of broccoli or cauliflower

• Olive oil

• Salt & pepper

• Optional: a pinch of smoked paprika or cumin

Chimichurri:

• 1 cup fresh parsley, finely chopped

• 1–2 garlic cloves, minced

• 1 tbsp fresh oregano (or 1 tsp dried)

• ½ tsp chilli flakes (or to taste)

• 2 tbsp red wine vinegar or lemon juice

• ¼–½ cup olive oil (adjust to desired consistency)

• Salt & black pepper to taste

Broad Bean Base:

• 1½ cups cooked and peeled broad beans (frozen is fine) or in my case a can or two of broad beans (cannellini or butter beans in a can will do as well)

• 1 garlic clove

• Juice of ½ lemon

• 2 tbsp olive oil

• 2–3 tbsp water (to loosen)

• Salt & pepper

• Optional: 1 tbsp tahini or Greek yoghurt for creaminess

 Method

1. Prep the Brassica Steaks:

• Trim the stem and cut the head into 1.5–2 cm thick slices (“steaks”), keeping the core intact to hold it together.

• Brush both sides with olive oil, season with salt, pepper, and (optionally) smoked paprika or cumin.

Cook one of two ways:

• Roast: Bake at 220°C fan for 20–25 mins, flipping halfway, until golden and tender.

• Pan-sear + finish in oven: Sear in a hot cast iron pan for 2–3 minutes per side for colour, then finish in a 200°C oven for 10–15 minutes.

2. Make the Chimichurri:

• In a bowl, combine parsley, garlic, oregano, chilli flakes, and vinegar or lemon.

• Stir in the olive oil gradually until you reach a loose, spoonable sauce. Season to taste.

• Let it sit at room temp for at least 15 minutes to develop flavour.

3. Broad Bean Purée:

• Blend the beans, garlic, lemon juice, olive oil, and water until smooth-ish.

• Add tahini or yoghurt if using, for added creaminess.

• Season well with salt and pepper.

• If too thick, add more water or olive oil a spoonful at a time.

4. Assemble:

• Spoon a generous base of warm broad bean purée onto each plate.

• Place the hot steaks on top.

• Spoon chimichurri generously over everything — don't be shy.

Optional garnishes:

• Toasted seeds or nuts (e.g. dukkah or crushed almonds)

• Pickled onion or chilli

• Shaved pecorino or feta if not keeping it vegan

Variations

• Use romesco or harissa yoghurt instead of chimichurri for a different direction.

• Add lentils or beneath the broad bean layer for a more filling bowl.

• If you're feeling fancy: char-grill lemon halves and squeeze over the top just before serving.

Enjoy :)

Whole Roasted Cauliflower with Tahini Sauce and Spiced Butter

Whole Roasted Cauliflower with Tahini Sauce and Spiced Butter

Ingredients

For the Cauliflower:

• 1 large head of cauliflower

• 2–3 tablespoons olive oil

• 1 teaspoon turmeric

• 1 teaspoon cumin seeds

• Sea salt, to taste

For the Tahini Sauce:

• 1/3 cup unhulled tahini

• Juice of ½ lemon

• 1 clove garlic, finely minced

• 2 tablespoons olive oil

• Pinch of salt and pepper

• 1/4 cup ice water (ice removed before mixing)

For the Spiced Butter:

• 70g unsalted butter, softened to room temperature

• 3 tablespoons olive oil

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper (adjust to taste)

• Salt, to taste

Optional Garnishes:

• Fresh flat-leaf parsley, roughly chopped

• Toasted pumpkin seeds (pepitas)

• Pomegranate seeds

• Za'atar spice blend

Instructions

1. Preheat the Oven:

   • Set your oven to 210°C (410°F) fan-forced.

2. Prepare the Cauliflower:

   • Remove the outer leaves and trim the base of the cauliflower so it sits flat.

   • Steam the whole cauliflower in a large saucepan with about an inch of water for 10 minutes. This helps to soften it slightly before roasting.

3. Season the Cauliflower:

   • Place the steamed cauliflower on a prepared baking tray.

   • Drizzle with olive oil and rub with turmeric and sea salt.

   • Sprinkle cumin seeds over the top, ensuring the entire head is evenly coated.

4. Roasting the Cauliflower
1. Roast in the preheated oven for 40–50 minutes, or until the cauliflower is golden brown and tender when pierced with a knife. Baste with the Spiced butter from time to time as it cooks.

5. Prepare the Tahini Sauce:

   • In a mixing bowl, combine tahini, lemon juice, minced garlic, olive oil, salt, and pepper.

   • Gradually add ice water, whisking continuously until the sauce is smooth and has a pourable consistency.(nicoleoneil.com)

6. Prepare the Spiced Butter:

   • In a small saucepan, melt the butter over low heat.

   • Stir in olive oil, ground cumin, smoked paprika, cayenne pepper, and salt.

   • Cook for 1–2 minutes until the spices are fragrant.

7. Assemble the Dish:

   • Spread half the tahini sauce on the platter with some of the garnish (if using). I also tend to use a bed of rocket (arugula) as a peppery alternative.

   • Place the roasted cauliflower on a serving platter.

   • Drizzle the tahini sauce over the top.

   • Garnish with chopped parsley, toasted pumpkin seeds, pomegranate seeds, and a sprinkle of za'atar, if desired.

This dish serves as a stunning centrepiece, combining the earthy flavours of roasted cauliflower with the richness of tahini and the warmth of spiced butter. It's versatile enough to be a main course or a hearty side. 

Use any leftover cauli if you like in the slow cooked bacon hock and cauliflower soup.

Slow Cooked Bacon Hock & Roasted Cauliflower Soup

I love soups in the wintertime and this one is a great example of one that uses the basics to make something yummy. You can freeze this soup too so its handy when you have no time and just want a winter warmer on hand.

Slow Cooked Bacon Hock & Roasted Cauliflower Soup

Ingredients

For the soup base:

• 1 large smoked bacon hock (~800g–1kg)

• 1 brown onion, chopped

• 2 cloves garlic, minced

• 2 celery stalks, chopped

• 1 carrot, chopped

• 1 bay leaf

• 1 tsp thyme (fresh or dried)

• 5–6 cups chicken or vegetable stock (low sodium)

• Salt and pepper to taste

For the roasted cauliflower:

• 1 large head cauliflower, cut into florets - note I have another option for the cauli which you can have as a side the night before and then use the leftover for the soup. Check out my whole roasted cauli with spiced butter recipe. 

• 2 tbsp olive oil

• 1 tsp ground cumin (optional, for depth)

• Salt and pepper

For finishing:

• ½ cup cream or coconut cream (optional for richness)

• Fresh parsley or chives, chopped (for garnish)

• Crusty bread (to serve)

Instructions

1. Roast the Cauliflower

1. Preheat oven to 200°C (390°F).

2. Toss cauliflower florets in olive oil, cumin (if using), salt, and pepper.

3. Roast on a lined tray for 25–30 minutes, flipping once, until golden and slightly crisp.

2. Prepare the Hock Broth (Slow Cooker or Stovetop)

Slow Cooker Method:

1. Place bacon hock, onion, garlic, carrot, celery, bay leaf, thyme, and stock into a slow cooker.

2. Cook on low for 8–10 hours or high for 4–5 hours, until the meat is falling off the bone.

Stovetop Method:

1. In a large pot, combine all broth ingredients.

2. Bring to a boil, then reduce to a low simmer.

3. Cover and cook for 2.5 to 3 hours, until the hock is tender.

3. Shred the Hock

1. Remove hock and let it cool slightly.

2. Discard skin and bones, shred the meat, and set aside.

4. Blend the Soup

1. Remove the bay leaf.

2. Add roasted cauliflower to the broth.

3. Use an immersion blender to blend until smooth, or transfer to a blender in batches.

4. Stir in cream or coconut cream (if using), and adjust salt and pepper.

5. Add the Bacon

1. Stir shredded bacon hock meat into the soup. Simmer gently for 5–10 minutes to meld flavours. Enjoy :)