Oven-baked broccoli and cauliflower steaks

{ SERVES 4 }

2 tablespoons extra virgin olive oil

3 garlic cloves

2 tablespoons lemon juice

1 teaspoon cumin seeds

1 teaspoon ground coriander

1 teaspoon garam masala

½ teaspoon ground turmeric

2 tablespoons nutritional yeast flakes

sea salt and freshly ground black pepper, to taste

1 small head cauliflower, cut into 4 thick slices

1 head broccoli, cut into 4 thick slices

Sheep’s Yoghurt Dip with Pomegranate, to serve

small handful coriander (cilantro) leaves, to serve

Preheat the oven to 200°C (400°F) and line a baking tray with baking paper.

In a small bowl, combine the olive oil, garlic, lemon juice, cumin seeds, ground coriander, garam masala, turmeric, yeast flakes, salt and pepper.

Lay the cauliflower and broccoli slices on the prepared baking tray, and brush with the spice mixture, turning over to coat both sides. Bake for 20–30 minutes, until tender. Set aside to cool.

Transfer the ‘steaks’ to a plate, top with sheep’s yoghurt dip with pomegranate and garnish with the coriander leaves to serve.