Steaks With Barbecued Cauliflower & Olive Dressing
January 16, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (374.3 g)
- Calories 958.3
- Total Fat - 72.4 g
- Saturated Fat - 17.1 g
- Cholesterol - 201.8 mg
- Sodium - 347 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 3.2 g
- Sugars - 2.8 g
- Protein - 64.7 g
- Calcium - 132.1 mg
- Iron - 4.2 mg
- Vitamin C - 20.2 mg
- Thiamin - 1.5 mg
To make the dressing, chop olives (you will need 2/3 cup) and place in a large jug with remaining ingredients and season with salt and pepper and mix well to combine and then refrigerate, covered.
Cut cauliflower into 1cm thick slices and place in a large bowl with onions, spice blend and a 1/4 cup of the oil and toss well.
Heat a lightly oiled, large, barbecue flat plate over a medium heat and add cauliflower and cook tunring occasionally for about 20 to 25 minutes or until golden brown and tender and then remove and cover to keep warm.
Increase heat on barbecue to high.
Toss steaks with remaining oil and season with salt and pepper and cook, on barbecue flat plate for about 4 minutes on each side or until cooked to your liking and then remove and rest, loosely covered with foil for 3 to 4 minutes.
Add almonds and 1/2 cup of dressing to cauliflower and toss to combine.
Serve beef with cauliflower and remaining dressing.
Tips & Variations
No special items needed.