Cauliflower steaks with Moroccan-spiced lamb

These cauliflower steaks with Moroccan-spiced lamb are a flavourful and satisfying dinner option that can be prepared in approximately 30 minutes.

The recipe combines oven-roasted cauliflower with lean lamb mince, Brussels sprouts, carrot and a fresh lemon yoghurt sauce. You can also replace the lamb with lean beef mince if preferred.

With protein from the lean mince, fibre from the vegetables and a balance of warm Moroccan-inspired spices, this dish is suitable for a healthy family dinner or meal-preparation plan.

Recipe Overview

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: Approximately 30 minutes
• Serves: 4
• Difficulty: Easy

Ingredients

• 1 large cauliflower
• 1 tablespoon olive oil
• 350g lean lamb mince or lean beef mince
• 2 tablespoons Moroccan seasoning
• 200g Brussels sprouts, finely shredded
• 200g shredded carrot
• 1½ tablespoons honey
• ½ cup reduced-fat Greek-style yoghurt
• Juice of 1 lemon
• Lemon wedges, to serve
• ½ cup fresh parsley, roughly chopped
• Olive oil cooking spray
• Freshly ground black pepper, optional

Method

1. Preheat the oven to 200°C.
2. Line a large baking tray with baking paper.
3. Remove the outer leaves from the cauliflower and carefully cut it crossways into four steaks approximately 1.5cm thick.
4. Arrange the cauliflower steaks in a single layer on the prepared baking tray.
5. Drizzle the cauliflower with 1 tablespoon of olive oil and season with black pepper if desired.
6. Bake for 15–20 minutes, turning carefully halfway through if needed, until the cauliflower is golden and tender.
7. While the cauliflower is cooking, lightly spray a large non-stick frying pan with olive oil cooking spray.
8. Place the frying pan over medium-high heat.
9. Add the lean lamb or beef mince and cook for approximately 5 minutes, using a wooden spoon to break up any lumps.
10. Once the mince is browned, add the Moroccan seasoning and cook for a further minute, stirring continuously until fragrant.
11. Add the shredded Brussels sprouts and carrot.
12. Cook for approximately 3 minutes, stirring regularly, until the vegetables begin to soften.
13. Add the honey and cook for another 1–2 minutes, or until the mince mixture is lightly caramelised.
14. In a small bowl, combine the reduced-fat Greek yoghurt with the lemon juice.
15. Place one cauliflower steak on each serving plate.
16. Top each cauliflower steak with the Moroccan-spiced mince and vegetable mixture.
17. Spoon the lemon yoghurt over the top or serve it on the side.
18. Garnish with fresh parsley and lemon wedges before serving.

Why This Recipe Is a Healthy Dinner Option

This cauliflower and Moroccan-spiced mince recipe combines lean protein with a variety of vegetables to create a balanced and filling meal.

• Provides protein from lean lamb or beef mince
• Contains fibre from cauliflower, Brussels sprouts and carrot
• Includes a variety of vegetables in one meal
• Uses reduced-fat Greek yoghurt instead of a heavy cream-based sauce
• Can be prepared in approximately 30 minutes
• Can be adapted using different lean protein sources

Ingredient Substitutions

Can I use beef instead of lamb?

Yes. Lean beef mince can be used instead of lamb mince without changing the cooking method.

Can I use chicken or turkey mince?

Lean chicken or turkey mince can also be used. These options may produce a milder flavour, so you may wish to adjust the Moroccan seasoning to taste.

Can I replace the honey?

You can reduce the amount of honey or leave it out if you prefer a less sweet flavour. A small amount helps balance the spices and lightly caramelise the mince mixture.

Can I make this recipe vegetarian?

For a vegetarian version, replace the mince with firm crumbled tofu, cooked lentils or a plant-based mince alternative. Choose an option that suits your individual dietary requirements.

Serving Suggestions

This dish can be served on its own or alongside:

• A fresh green salad
• Steamed green vegetables
• Roasted capsicum
• A small portion of quinoa
• Extra Greek yoghurt and lemon

For a lighter meal, serve one cauliflower steak with a modest portion of the mince mixture and lemon yoghurt.

Bariatric Nutrition Tips

This recipe may be suitable for some patients after gastric sleeve, gastric bypass or mini gastric bypass surgery once lean mince and fibrous vegetables are appropriate for their stage of recovery.

• Begin with a small portion.
• Prioritise the lean mince before eating the cauliflower and other vegetables.
• Chew the meat and vegetables thoroughly.
• Cook the cauliflower until it is soft and easy to tolerate.
• Use a mild Moroccan seasoning if spicy foods cause discomfort.
• Choose lean mince and drain any excess fat after cooking.
• Stop eating when you feel comfortably satisfied.

Brussels sprouts, cauliflower and raw garnishes may be difficult for some patients to tolerate during the earlier stages of recovery. Always follow the dietary progression and individual recommendations provided by your bariatric healthcare team.

Storage and Meal Preparation

Can I prepare this meal in advance?

Yes. The mince mixture and cauliflower can be prepared in advance and stored separately in the refrigerator.

How long can leftovers be stored?

Store the cooked cauliflower and mince mixture in airtight containers in the refrigerator for up to three days.

Can this recipe be frozen?

The Moroccan-spiced mince mixture can be frozen for up to two months. The cooked cauliflower may become softer after freezing, so it is usually best prepared fresh.

How should I reheat the meal?

Reheat the mince and cauliflower until steaming hot throughout. Add the lemon yoghurt, parsley and lemon wedges after reheating.

Frequently Asked Questions

What is a cauliflower steak?

A cauliflower steak is a thick slice cut through the centre of a whole cauliflower. The central stem helps hold the slice together while it roasts.

How do I stop cauliflower steaks from falling apart?

Use a large, firm cauliflower and cut the steaks through the centre of the stem. Handle them carefully when moving and turning them.

Is this recipe spicy?

The level of heat depends on the Moroccan seasoning blend used. Choose a mild blend or reduce the quantity if you prefer less spice.

Can I use frozen cauliflower?

Frozen cauliflower florets can be used, but they will not form steaks. Roast the florets and serve the mince mixture over them instead.

What can I use instead of Brussels sprouts?

Finely shredded cabbage, spinach, zucchini or green beans can be used instead of Brussels sprouts.

Important Information

This recipe is provided for general food and meal inspiration only. It should not replace personalised medical or dietary advice.

Patients who have undergone bariatric surgery should follow the dietary stages, portion guidance and nutrition recommendations provided by their surgeon and accredited practising dietitian.

Recipe adapted from Australian Healthy Food Guide.

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Need Personalised Weight Loss Advice?

If you are considering weight loss surgery or would like personalised guidance about nutrition after bariatric surgery, the team at Brisbane Obesity Clinic can support you before and after treatment.

Brisbane Obesity Clinic
Evan Thomson Building
13/24 Chasely Street
Auchenflower QLD 4066

Phone: (07) 3871 2277
Email: reception@brisbaneobesityclinic.com.au
Website: www.brisbaneobesityclinic.com.au