Lee Holmes shares her favourite superfood charged and vegan friendly recipe.

For a great skin friendly and vegan recipe you can't go past Lee Holmes’ Oven Baked Broccoli and Cauliflower Steaks.  While cauliflower has been replacing our pizza bases, grains, cheesecakes, girlfriends (hey, you were thinking it, not me!), and ice creams, it’s now making a replacement for meat.


Our hormones can play a huge role when it comes to the health of our skin. If we have an excess of hormones, our livers may be unable to detoxify them, causing a build-up. Hormonal imbalances, particularly excess oestrogen or testosterone, often manifest as acne on the chin and jaw.


To assist the liver in doing its job, we need to be eating foods that help the liver detoxify hormones effectively. Cruciferous vegetables contain a compound which naturally support liver detoxification. Cruciferous vegetables include cauliflower, broccoli, Brussels sprouts, rocket, cabbage and kale.


Instead of regular steaks, these cauliflower and broccoli steaks take about 30 minutes to bring to the table. They don’t require you to get all hot and sweaty while standing next to the barbeque either. In fact, you can cook these steaks while your favourite show is running, the bath is bubbling, or the accompanied salads and dips are being prepared.


I’ve included Garam masala which includes cardamom, due to its antibacterial and antioxidant properties. This mellow and pungent spice helps to treat skin allergies and improve complexion.


To finish off my steaks they are bejewelled with bright-pink hits of pomegranate, a fantastic skin hydrating ingredient which helps to keep skin soft and supple. It contains antioxidants and the anti-ageing plant compounds in the fruit also help in stimulating skin cells, aiding cellular regeneration.


It’s perfect for a side dish or even the main event.



Serves 4



   • 2 tablespoons extra virgin olive oil
   • 3 garlic cloves
   • 2 tablespoons lemon juice
   • 1 teaspoon cumin seeds
   • 1 teaspoon ground coriander
   • 1 teaspoon garam masala
   • 1/2 teaspoon ground turmeric
   • 2 tablespoons nutritional yeast flakes
   • Sea salt and freshly ground black pepper, to taste
   • 1 small head cauliflower, cut into 4 thick slices
   • 1 head broccoli, cut into 4 thick slices
   • 1 small tub of yoghurt with Love Your Gut Powder
   • Pomegranate seeds to serve
   • Small handful coriander (cilantro) leaves, to serve



In a small bowl, combine the olive oil, garlic, lemon juice, cumin seeds, ground coriander, garam masala, turmeric, yeast flakes, salt and pepper.


Lay the cauliflower and broccoli slices on the prepared baking tray, and brush with the spice mixture, turning over to coat both sides.


Bake for 20–30 minutes, until tender. Set aside to cool. Transfer the ‘steaks’ to a plate, top with yoghurt and pomegranate and garnish with the coriander leaves to serve.


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  • 250 ml $59.00

  • 1 litre $182.00

  • 50 ml - travel size $19.00

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  • 250 ml $67.00

  • 50 ml - travel size $19.00

  • 1 litre $200.00

Add to Bag
  • 200 ml $67.00

  • 30 ml $19.00

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30 ml
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