Cauliflower steak with moja chili oil

Ingredients (serves 2–3)

• 1 large cauliflower head

• 3 tbsp olive oil

• Salt, to taste

• Black pepper, to taste

• 2–3 tbsp Moja chili oil (or more if you like it spicier)

• 1 lemon (zested + juiced)

• Dollop of Hummus

• Fresh parsley or coriander, chopped (for garnish)

Optional sides/toppings

• Toasted nuts or seeds (like almonds, sesame, or pumpkin seeds)

• Crumbled feta (if you eat dairy-free alternatives, you can skip or use vegan feta)

Method

1. • Remove the outer leaves and trim the stem slightly, keeping the core intact.

   • Slice the cauliflower into thick “steaks” about 2–3 cm wide. You’ll usually get 2–3 good slices from one head; the rest will be florets (you can roast these alongside).

     Prep the cauliflower

      

   • Brush both sides of the cauliflower steaks with olive oil.

   • Sprinkle with salt, pepper, and lemon zest.

     Season

      

   • Oven method: Preheat oven to 200°C. Place steaks on a lined tray and roast for 20–25 minutes, flipping halfway, until golden and tender.

   • Grill/pan method: Heat a grill pan or skillet on medium-high. Sear each side for 5–6 minutes until nicely charred and cooked through.

     Roast or grill

      

   • Once cooked, place on top of a bed of hummus and drizzle generously with Moja chili oil.

   • Squeeze fresh lemon juice over the top for brightness.

     Finish with Moja chili oil

      

2. Garnish and serve

   • Sprinkle with pomegranate seeds, herbs or crumbled feta.

   • Serve hot with a simple side salad or warm flatbread.

✨ The smokiness of the roasted cauliflower soaks up the depth of Moja chili oil beautifully, making it spicy, tangy, and hearty without needing meat.