- 1 cup Nando's PERi-PERi sauce, flavour of your choice
- 1 whole cauliflower head, washed and leaves removed
- 4 Tbsp olive oil
- 1/2 cup fat-free greek yogurt
- 1 cup mixed chopped herbs (e.g. mint, parsley and cilantro)
- 1 Tbsp lemon juice
- Salt and pepper to taste
1 Using a chef knife, cut 3/4 inch slice into the cauliflower, to make "steaks". Pick a head that has a thick core to help the steaks stay in one piece. Some will break into florets, that's ok. Keep them big enough they won't fall apart through the grill.
2 Brush both sides of each steak with olive oil and sprinkle with salt. Place on a hot grill. The fire should be a temperature that allows you to hold your hand close to the grill for 5 seconds.
3 Brush the cauliflower steaks with PERi-PERi sauce and grill for 10-12 minutes, then flip and brush again. Cook for another 10 minutes or so until the edges are nice and caramelized.
4 To make the yogurt sauce, mix together the yogurt, 2 tbsp of olive oil, the mixed herbs and salt and pepper to taste.
5 Serve the cooked cauliflower steaks with yogurt sauce drizzled over the top.