Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

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  • 4
  • Easy
  • 15 minutes
  • 20 minutes
  • Woolworths Thelema Cool Climate Cabernet Sauvignon 2017


  • 600 g Woolworths free-range sirloin steak
  • sea salt and freshly ground black pepper, to taste
  • olive oil, for frying
  • 2 free-range eggs
  • 700 g Woolworths cauliflower florets
  • 125 g Woolworths Southern fry coating
  • 1 cup canola oil
  • 300 g Woolworths double-thick plain yoghurt
  • 4 spring onions, thinly sliced
  • 175 g pomegranate rubies

Cooking Instructions

1. Season the steaks. Heat a pan and drizzle in some olive oil. Sear the steaks until cooked to your liking. Set aside to rest.

2. Beat the eggs in a large bowl. Toss the cauliflower in the egg until well coated. Place the Southern fry coating onto a tray and toss the cauliflower in the coating until well coated.

3. Heat the canola oil in a large saucepan. Deep-fry the cauliflower in batches until golden and crispy. Drain on kitchen paper.

4. To serve, spoon the yoghurt onto a serving plate and scatter over the spring onions and pomegranate rubies. Slice the steak and place on the yoghurt with the cauliflower.

Find more steak recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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