Thai green cauliflower steaks

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Serves 2, Ready in 30 minutes

Vegetarian, Vegan, Gluten-free, Low saturated fat

Whip up this simple, spicy vegan meal using just five ingredients – it's low in saturated fat too

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Ingredients

  • 1 Co-op British cauliflower
  • ½ tbsp Co-op olive oil
  • 4 tbsp Co-op Thai green curry paste
  • 120g Co-op basmati rice
  • 125g bag Co-op British baby spinach
  • 1 lime, quartered

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Trim the cauliflower and cut 2 slices, about 3cm each, from the middle (the rest will keep, chilled, for 2-3 days)
  3. Drizzle with the olive oil and season, then roast for 10 mins
  4. Flip over, and spread each with half the curry paste, then roast for 15 mins
  5. Meanwhile, cook the rice according to the pack instructions
  6. Stir through half the spinach, until wilted, then season
  7. Divide the remaining greens between plates, then top with the rice mixture and cauliflower
  8. Serve the lime wedges on the side