Monday – Korean Pork and Mushroom Lettuce Cups with Rice

Wednesday – Parmesan Cauliflower Steaks, Pumpkin Mash and Crispy Potatoes

Thursday – Fettucine Broccoli Alfredo with Tomato Salad

Friday – Pork Steak with Cauliflower Rice and Vegetables

Parmesan Cauliflower Steaks, Pumpkin Mash and Crispy Potatoes

Method

  1. Preheat oven to 200°C (or 180°C fan-forced). Line 2 baking trays with baking paper.
  2. Chop the potatoes into 1cm cubes and toss in a bowl with 2 tablespoons of the oil. Season with salt and black pepper and place onto one of the prepared trays. Bake in oven for 30-35 minutes or until crisp and golden.
  3. Remove the leaves of the cauliflower, leaving the cores intact. Cut 2 x 1.5cm thick steaks from the centre of each cauliflower. (Reserve the offcuts for cauliflower rice for Thursday’s recipe.)
  4. Mix remaining oil and paprika in a small bowl. Sprinkle the grana padano cheese onto the second baking tray, in 4 rough shapes the size of the cauliflower steaks. Press the cauliflower steaks onto the cheese and lightly brush the top side with the paprika oil. Bake for 15-20 minutes or until the underneath cheese crust is golden and the cauliflower steaks are tender.
  5. While the cauliflower and potatoes are cooking, cut the pumpkin into 3cm pieces and steam over boiling water for 6-10 minutes, or until tender. Drain and add the butter. Mash using a potato masher or fork until smooth. Add a little milk if necessary. Season with salt and pepper.
  6. To serve, divide the pumpkin puree between 4 plates. Add cauliflower steaks on the top of puree. Add crispy potatoes and shredded baby cos lettuce.

TIP: Serve with lime wedges and coriander.