At home in Havelock North, there are lambs and daffodils popping up all over the show, which means it’s officially spring time again. As the mornings and evenings start getting lighter your body will naturally produce more of your daytime hormone cortisol and you’ll start to crave the crispier vegetables and fruit available in spring.

As you might do a ‘spring clean’ of your house at this time of year, your body does the same. Naturally support this detox process by including lots of detoxifying leafy greens, broccoli, cauliflower, sprouts, asparagus and peas to your meals. Lightly steamed, sautéed or roasted veggies added to fresh salad greens are a great idea at this time of year.

Seasonal spring fruit continues with citrus until the tail-end of spring, however you will start to see avocados, rhubarb and persimmons in your veggie shops this month.  

This recipe is fine as a main for those who thrive on carbohydrates. People who need more protein can add an egg on top, include chicken in the side salad or add a beef steak.

Find out your macronutrient profile type on our website.

BePure Cauliflower Steaks with Green Spring Salad

For those that are dairy free, nutritional yeast is a great way of getting that ‘cheesy’ flavour into your meals. After slicing the cauliflower steaks, you can roast any leftover cauliflower florets at the same time and use them in a roast veggie salad the next day.

This recipe takes 10 minutes to prepare, 40 minutes to cook and serves 4 with leftovers. It is gluten free, dairy free and sugar free. 

Ingredients

• 1 large cauliflower
• 1/2 cup cashews
• 1/4 cup coconut oil
• 2 tbsp nutritional yeast
• 2 garlic cloves
• Pinch of salt and pepper
• Pinch of red pepper flakes (optional)

Spring salad

• 4 handfuls cos lettuce
• 2 zucchini
• 1 carrot
• 1 red onion
• 1/4 cup pumpkin seeds
• Garnish with micro sprouts

Salad dressing

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 garlic clove crushed
• Salt and pepper to taste

Directions

1. Preheat your oven to 180˚ C.
2. Remove the leaves from the cauliflower but make sure to leave the stalk intact. Vertically slice the cauliflower into 2cm steaks. You should get 4 full slices and lots of little cauliflower florets.  
3. In a food processor or blender add cashews, nutritional yeast, salt, garlic cloves, pepper and chilli flakes. Process until it resembles fine sand.
4. Place the cauliflower on the tray. Drizzle with melted coconut oil and sprinkle with cashew mixture. Gently flip steaks over and do the same on the other side.
5. Bake for 40 minutes. Steaks should look crispy and golden brown.
6. While the cauliflower is cooking prepare the spring salad. In a pan, add coconut oil and lightly sauté red onion for a few minutes. Remove onion and then lightly toast pumpkin seeds, stirring frequently.  
7. Slice zucchini and carrot on a mandolin and toss all the salad ingredients together.
8. Combine dressing ingredients together in a jar and drizzle onto your spring salad.

If you have a go we'd love to see how your cauliflower steaks turn out! For your chance to be featured on the BePure Instagram account and get feedback from our team, share them with us on Instagram. Tag us in your pictures @bepurebenwarren or use #bepurebenwarren.