Vegan Baked Cauliflower Steaks with Turkish-Style Couscous

Vegan baked cauliflower steaks marinated in a Mediterrean, garlicky sour cream sauce. Served with Turkish-style couscous salad. A simple, healthy, but incredibly tasty meal packed with fresh ingredients! 

The Recipe

Vegan baked cauliflower steaks with Turkish-style couscous (about 3-4 servings)

Ingredients

For the cauliflower steaks:

2 heads of cauliflower, sliced

1 cup / 180 g vegan sour cream

4 garlic cloves, grated

1 tablespoon olive oil

1,5 teaspoon paprika powder

juice of 1/2 lemon

3/4 teaspoon garlic pepper

1 teaspoon salt

1 teaspoon dried oregano

dash of coriander powder

For the Turkish-style couscous:

1 1/2 cups / 8.8 ounces / 250 g pearls couscous

2 cups / 470 ml water

4 tablespoons olive oil

6 tablespoons tomato paste

juice of 1 lemon

1 1/2 cups fresh parsley, chopped

3 teaspoons paprika powder

salt and pepper to taste

Instructions

1. Preheat oven to 410 °F / 210°C.

2. In a bowl combine sour cream, garlic cloves, olive oil, paprika powder, salt, pepper, lemon juice, dried oregano and coriander. Put the sliced cauliflowers on a baking tray and spread the marinade over them. Bake for about 30-40 minutes.

3. In a pot combine water and couscous. Bring to boil, reduce to low heat and simmer for about 8-10 minutes. Fluff with a fork.

4. Add olive oil, tomato paste, lemon juice, salt and pepper, paprika powder and chopped parsley to the couscous and combine. Serve with baked cauliflower steaks. ENJOY!