This is such a lovely, warming winter dinner! I've been super lazy and used pre-cooked rice and quinoa because it makes it so much easier to throw it together in less than half an hour. 

Cauli steaks are my favourite thing at the moment. Golden and crispy on the outside, soft and tender in the middle. Cauliflower contains high amounts of vitamin C, which acts as an antioxidant. It is well-known for its anti-inflammatory effects that may regulate the immune health and support autoimmune skin conditions.

INGREDIENTS

Cauliflower

Half tsp cumin

Black Pepper & Salt to season

12 brussel sprouts

1 leek

1 tbsp olive oil

250g precooked rice & quinoa (I've been lazy and used this one)

Cream Sauce

150g cashew nuts

1 heaped tbsp nutritional yeast

Pinch or two vegan bouillon (this is the one I use) - bouillon can be salty, if you're not a salt fan you can exclude this from the sauce

1 tsp apple cider vinegar

1 tsp wholegrain mustard

HERE'S HOW

Preheat the oven to 170C 

Slice the cauliflower into 4 'steaks'. Brush each with olive oil and sprinkle with your favourite herbs and spices. I've used cumin but thyme, rosemary or herbes de provence could work too. Sprinkle with salt and oven bake for 15-20 mins until golden on the outside

Meanwhile boil a pan of water and add the sprouts. Turn the heat off and leave for 5 mins until they just begin to soften

Saute the leeks in a pan of oil, once soft add the drained sprouts and precooked rice and quinoa. Season with salt and pepper

Add the cashews to a nutri bullet cup, cover with boiling water and add the bouillon. Allow to cool for half an hour. DON'T DRAIN THE WATER. Add the nutritional yeast, vinegar and mustard and blitz until smooth and creamy. Warm in a pan before pouring over the steak.