From ONE Pot Pan Tray by Mari-Louis Guy & Callie Maritz
1 head of cauliflower
1 cup (250 ml) thick yoghurt
zest and juice of 1 lemon
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) curry powder
salt and pepper
1 large jar (780 g) brown pickled onions, halved
½ cup (125 ml) soy sauce
1 Tbsp (15 ml) Worcestershire sauce
¼ cup (50 g) brown sugar
2 Tbsp (30 ml) garlic flakes
4–6 sirloin or porterhouse steaks
Preheat the oven to 200 °C.
- Cut the leaves and thick stem off the cauliflower.
- Combine the yoghurt, zest and lemon juice, cumin, curry powder and seasoning. Rub this mixture all over the cauliflower.
- Combine the pickled onions, soy and Worcestershire sauces, brown sugar and garlic flakes.
- Season the meat. Place all the ingredients on a large baking tray and bake for 40–45 minutes, spooning the sticky sauce over the meat occasionally.
If there is still some space on the baking tray, add large brown mushrooms dotted with herb butter, or red pepper slices tossed in olive oil, for the last 20 minutes of cooking.