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Cauliflower Steaks with Goat's Cheese & Pine Nuts

March 27, 2018

 I've really been enjoying whole roasted cauliflowers. They are succulent, full of flavour and look like a dream.


In celebration of Easter, I decided to slice the cauliflower into thick steaks and serve it with complimenting flavours like lemon, goat's cheese and toasty pine nuts.


This makes an amazing main dish, or pairs well as a side with pan-fried chicken or baked fish.



C A U L I F L O W E R   S T E A K S   W/  G O A T S  C H E E S E  &  P I N E  N U T S

Serves 4




1 head cauliflower

3 Tbsp coconut oil, melted*

1 Tsp Kishmish Persian Seasoning*

1/4 tsp Himalayan Crystal Salt*

Ground black pepper, to taste*




80g goat’s cheese ( I either use the chevin or Chavroux goat’s cheese from Giovanni’s / Woolworths)

1 Tbsp extra virgin olive oil*

1 tsp organic maple syrup or honey*

Juice of half a lemon





50g kale, steamed and seasoned

40g pine nuts, lightly toasted

Lemon wedges, optional

Fresh chopped parsley, optional 


  1. Preheat oven to 180 degrees C and line a roasting tray with baking paper or foil.

  2. Place the cauliflower onto the lined roasting tray and cover with 2 Tbsp coconut oil. Massage into the cauliflower using your hands. 

  3. Sprinkle over the Persian Seasoning, salt and black pepper, and repeat the massaging process. Allow cauliflower to marinate for 10 minutes.

  4. Slice the cauliflower into 1cm thick vertical slices and spread slices evenly over tray. Don’t worry if there are any small bits that break off while slicing. 

  5. Add chopped leeks to baking tray.

  6. Drizzle the cauliflower slices and leeks with the remaining coconut oil (and an extra sprinkle of salt and pepper if desired) and pop into the oven for 40 minutes or until cooked through.

  7. Meanwhile prepare goat’s cheese dressing: place all ingredients into a bowl and whisk to combine. Keep in the fridge until 5 minutes before serving.

  8. Remove cauliflower from the oven. 

  9. Immediately add cauliflower steaks and crispy leeks to a platter of steamed kale. Drizzle with goat’s cheese dressing and top with toasted pine nuts. Serve hot with extra lemon wedges.



*Brands used from Faithful-to-Nature


Crede Coconut Oil 

Kishmish Persian Braai Seasoning

Himalayan Crystal Salt

Good Life Organic Black Pepper

Chaloner Maple Syrup: Dark Amber

Komati Pine Nuts

Prince Albert Extra Virgin Olive Oil

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