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17 Aug, 2022

Mexican-Style Cauliflower Steaks

We are not sure if Mexican-style cauliflower is a done thing, but we are certainly wondering why it's taken us this long to create it. Allow us to bring something innovative, but so unbelievably vibrant and delicious to the table. We put all our favourite deep, smokey and citrusy flavours together in this dish to create a plate of dreams, with all the diversity you need for a healthy, thriving gut.


Serves 2


  • 1 whole cauliflower, cut vertically into steaks 3 cm wide
  • 1 tsp smoked paprika
  • 100g cherry tomatoes, halved
  • ]½ red onion, diced
  • 1 handful coriander, chopped finely
  • ½ lime
  • 1 tbsp olive oil
  • 1 avocado, halved and sliced vertically into thin wedges
  • ¼ red cabbage, shredded
  • 100g black beans
  • 100g sweetcorn
  • Salt and pepper

For the dressing:

  • 3 tbsp coconut yoghurt
  • 1 tsp smoked paprika
  • Juice of ½ lemon
  • 1 clove garlic, crushed
  • Salt and pepper


  1. Preheat the oven to 200 degrees. Put your cauliflower steaks in a baking dish and add your smoked paprika, as well as some olive oil and salt. Roast in the oven for 35-40 minutes until cooked through and slightly charred.
  2. Make your dressing by mixing all the ingredients together. Make the tomato salsa by mixing the cherry tomatoes, onion, half the coriander, juice of half a lime, olive oil and salt in a bowl and setting aside in the fridge to keep fresh.
  3. When your cauliflower is cooked, wait for it to cool down slightly. Then, layer your salad starting with a base of black beans, sweetcorn and red cabbage. Top with the cauliflower and then the avocado and salsa. Spoon over the dressing and finish with some fresh coriander.