Cauliflower 'Steak' & Aubergine 'Chips'

The WHOLE meal is only 1pp/approx.130kcal per portion!


YOU WILL NEED : (Serves 2)

1 teaspoon cooking oil

(coconut, olive or rapeseed)

1 chopped onion

1 crushed clove garlic

1 low salt stock cube

(I use either veggie or chicken oxo cubes)

500ml hot water

4 chunky slices of cauliflower

1 aubergine

2 teaspoons low salt soy sauce

1 teaspoon cornflour


In a large frying pan, fry the chopped onion and crushed garlic in half a teaspoon of oil until soft. I used coconut oil as it added a richness to this dish and is a really healthy oil for frying.

Add the stock cube, one teaspoon soy sauce and the water. Stir well then place the cauliflower steaks into the pan.

Allow the cauliflower to simmer gently in the stock for 5 minutes on each side.

Once the cauliflower is just soft, heat the remaining half a teaspoon of oil in a griddle pan, take the cauliflower steaks out of the onion stock and pop on to sizzle and sear. You want them to catch slightly at the edges to form a beautifully chargrilled finish. Flip over after a few minutes to brown both sides.

Keep the onion stock for later.

Cut the aubergine into chunky chips. Splash with soy sauce and place on the chargrill with the cauliflower. Turn regularly to get an even finish. All the vegetables should cook in about 10 minutes.

While the vegetables are chargrilling, mix the cornflour with a little cold water then add to the onion stock. Bring to the boil to thicken. This is your gravy.

Serve with a fresh salad or some steamed vegetables to add some vibrant colour to the plate.








For an extra 1pp/22kcal per portion, drizzle with 2 tablespoons extra light mayo.