Alongside all the benefits of the cauliflower, the red cabbage and fennel for the slaw are high in plant-based protein, vitamin C as well as K, magnesium, not to mention a number of phytonutrients that play key roles in the liver detoxification process.

Prep time: 15 mins⁠
Cooking time: 20 – 30 mins
Serves 1

INGREDIENTS

• 1 small to medium cauliflower head

• 1 tbsp of harissa

• Salt and pepper to season 

• 1 tbsp of extra virgin olive oil

• 1/2 fennel bulb cups finely sliced

• 1 cup shredded red cabbage

• 1/2 large lemon zested and juiced

• 1 tbsp extra virgin olive oil

• 1 tbsp tahini

• 1 clove of garlic

METHOD

• Preheat the oven to 200C

• Wash the cauliflower head, trim the outer leaves and cut off the bottom of the main stalk

• Cut the head into 2cm thick slices. The slices from the outer part of the head will fall into pieces, that’s fine, just keep them and roast them alongside the intact slices and use as needed in salads or as a side dish for other meals

• You’ll likely have one or two intact slices from the cauliflower head – liberally coat the cauliflower ‘steaks’ with the harissa and olive oil and season with the salt and pepper

• In medium size roasting dish, arrange the cauliflower and place in the oven and roast for 20 – 30 mins

• To prepare the easy coleslaw, finely shred the red cabbage and fennel using either a mandoline or a grater. If neither is available, then finely slice with a sharp knife. Add to a mixing bowl

• Now get started on the vinaigrette by peeling and crushing the garlic. Allow it to sit for 10 minutes after crushing it to allow the allicin to release – this is garlic’s powerful active compound

• In a small bowl, add the lemon juice, olive oil, garlic as well as tahini. Using a small hand whisk or fork, combine the ingredients until they thicken into a dressing. You may need to add some water to ensure it’s a runny consistency.

• Add the vinaigrette to the salad bowl and dressing liberally

• Serve the cauliflower steak alongside the coleslaw

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