Ingredients
Cauliflower Steaks
- 1 medium cauliflower (save the leaves)
- 2 tbsp spice mix (harissa / berbere/ garam masala/ baharat / chermoula)
- 2 tbsp coconut oil or ghee
Green humus
- 2 x 400g tin of chickpeas, drained total 480g (save 2 handfuls)
- 1 clove of garlic
- 4tbs water (or enough until happy with consistency)
- 2 tbsp tahini
- A handful of parsley stalks
- A handful of coriander stalks
- Lemon juice (1 1/2 lemons)
- Sea salt & pepper
Pickled onions
- 1 red onion
- 2 feshly squeezed limes
- Sea salt
Slaw
- 1/2 a small red cabbage (approx 300g)
- 1 handful pistachios or almonds
- 2 tbsp extra virgin olive oil
- Parsley & coriander leaves
- Remainder of the lemon juice & lime
- Sea salt & pepper
Preparation
Step 1
Preheat the oven to 220 C. Slice the cauliflower in half into 2 thick steaks. Roughly chop any remaining florets.
Step 2
Roast the remaning florets in the oven with 1tbs ghee or coconut oil, 1 tbsp spices, sea salt, pepper and 2 large handfuls of chickpeas for 15-20 minutes - add the chopped cauliflower leaves halfway through and toss everything together.
Step 3
Melt the remaining ghee or coconut oil in a large frying pan. Fry the steaks for 2 minutes on each side then add the remaining tbsp spice mix - carefully turn again to coat the steaks in the spices. Cook for a further 2 minutes until just tender.
Step 4
Finely chop the red cabbage and mix the slaw ingredients together in a medium bowl, season to taste. Blitz the hummus ingredients together with the parsley and coriander stalks, remaining drained chickpeas, salt & pepper to taste.
Step 5
Distribute the green humus between 2 plates. Top with the hot cauliflower steak, the roasted florets and serve with the slaw on top or the side.
