The Three Eagles Recipe – Grilled Cauliflower Steak

Grilled cauliflower steak with ras el hanout, vegetable cous-cous, baba ganoush and pomegranate


Baba Ganoush

  • 1 large aubergine
  • 2 garlic cloves (chopped)
  • 1 tbsp extra virgin olive oil
  • 2 tbsps chopped parsley
  • Juice of a half a lemon
  • Pinch of salt

Vegetable Cous-Cous

  • 250 grams cous-cous
  • 3 mixed coloured peppers (finely diced)
  • Juice and zest of one lemon
  • 1 tbsp extra virgin olive oil
  • 1 tbsp cumin powder
  • 2 tbsps chopped coriander
  • Pinch of salt

Cauliflower and Ras el Hanout

  • 1 large cauliflower
  • 4 tbsps olive oil
  • 2tbsps ras el hanout
  • Pinch of salt


Baba Ganoush

  • Chargrill the aubergine on all sides, turning frequently, for 25 minutes until soft inside
  • Allow to cool
  • Scrape all of the flesh out of the aubergine, discarding the charred skin
  • Chop the aubergine, mixing with the lemon, salt, garlic, parsley and oil

Vegetable Cous-Cous

  • Put all of the ingredients for the cous-cous in a bowl, aside from the coriander
  • Pour boiling water on top and cover with a lid
  • Leave for 5 minutes and stir well, adding the fresh coriander at the end

Cauliflower and Ras el Hanout

  • Cut the cauliflower into four large steaks
  • Place in a roasting tray with the salt, olive oil, ras el hanout and cover with foil
  • Bake at 180 degrees for 15-20 minutes until cauliflower is tender
  • Finish the cauliflower by grilling in a hot grill pan, achieving a deep charred flavour

To serve

  • Arrange the cauliflower, cous-cous and baba ganoush in a bowl
  • Finish with a drizzle of extra virgin olive oil, chopped fresh parsley and pomegranate seeds

Chef’s Note

Ras el hanout is a Moroccan mixed spice available in most good supermarkets

Top Tip

Use a hot cast iron grill pan for best results when chargrilling the aubergine

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