If you're looking for a new light meal, the cauliflower base of this recipe has loads of health benefits - plus it's beautifully seasoned with za'atar and chipotle flakes.

Serves: 2


  • 1 large cauliflower
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons za’atar
  • Sea salt and freshly ground black pepper
To serve

  • 150g feta cheese, crumbled
  • 2 teaspoons chipotle chilli flakes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh oregano leaves

  1. Preheat the oven to 200°C/180°C fan-forced.
  2. Line a baking sheet with non-stick baking paper.
  3. Take the cauliflower and turn it stalk up on a chopping board. You want to get two cauliflower steaks, each about 2 centimetres thick, with the stalk holding them together.
  4. Slice off the side florets and save those for another day - to make cauliflower rice or eat as crudités, for example.
  5. Put the two steaks side by side on the baking paper and drizzle with the oil and za’atar. Rub with your hands to make sure both sides are evenly covered and add a little salt and pepper.
  6. Cook in the oven for 20 to 25 minutes. The steaks should be golden brown and starting to char around the edges.
  7. To serve, cover each steak with feta, sprinkle with chilli flakes, drizzle with olive oil and scatter with oregano.
This is an edited extract from The Pioppi Diet  by Dr Aseem Halhotra & Donal O'Neill, Penguin Books, RRP $24.99.

Republished with permission of Wyza.com.au.