Botany Common’s Charred Cauliflower Steak

Jun 16, 2021

With date and pumpkin cous-cous, chimichurri, orange gremolata, pumpkin seeds.

A recipe by David Hamer, Operations Chef at Good Spirits Hospitality 

A great winter warming recipe that adheres to the needs of any diner! This low carb, nutrient dense, dairy free, vegan friendly and gluten free option meal will have you feeling full but craving more.

Delight your tastebuds and your guest by whipping up this fantastic dish that will taste like it came straight from the Botany Common’s kitchen. Whoever said vegan food can’t be delicious?

Charred Cauliflower Steak

Makes 2 portions


1 cauliflower

200g pearl couscous

50g dates

100g butternut pumpkin

100g parsley

2 garlic cloves

1 shallot

5g chilli sauce

1 lemon

150g E.V.O

1 tsp vinegar

10g pumpkin seeds

1 orange

10g maple syrup



Pre heat oven 220*

Cut 2x 2cm slices from the middle of the cauliflower (keep the rest of cauliflower great for cauliflower cheese)

Cut a tringle section out of the cauliflower stalk. Season cauliflower with salt, pepper, and light bushed in oil.

Put the cauliflower in oven for 10 mins or until edges start to get golden brown, once cauliflower is golden brown brushed on the maple syrup and return to oven for 3-5 minutes.

Well, the cauliflower is cooking sautéed the pearl couscous in 50ml E.V.O for 2- 3 minutes on a medium heat. Add 300ml salted water and cover with a lid simmer for 5 – 7 minutes until couscous is cooked.

Dice the Butternut pumpkin 2cm season and roast for 5 minutes in the oven.

Once the cous cous is cooked add sliced dates and the cooked pumpkin with 50g E.V.O and mix

In a blender add 50g parsley, 1 garlic clove, shallot, juice of lemon, 50g E.V.O, and vinegar and chilli sauce, and blend to make chimichurri.

Roasted pumpkin seeds in oven for 2 minutes once cool add to remaining picked parsley, thinly slice the remaining garlic clove and add orange segments

To plate.

Brush chimichurri on the bottom of the plate, add cauliflower steak, dress with cous across half of the cauliflower to show off the colour of the cauliflower, finish with the pumpkin seed parsley mix to garnish.

Eat and enjoy best eaten warm not super-hot