Sesame cauliflower steaks with tahini dressing recipe
Sesame cauliflower steaks with tahini dressing and smoky chickpeas A vegan dish packed with flavour! Spiced cauliflower steaks served with a tahini dressing and smoky fried chickpeas. 2 tbsp sesame seeds 1 tbsp coriander seeds, crushed ½ tbsp cumin seeds, crushed 1 tsp ground black pepper ½ tsp turmeric ½ tsp smoked paprika 2 tbsp olive oil 1 lemons, thinly sliced1 large cauliflower, cut into 4 steaks25g/1oz unsalted butter 2 tbsp sesame seeds 1 tbsp coriander seeds, crushed ½ tbsp cumin seeds, crushed 1 tsp ground black pepper ½ tsp turmeric ½ tsp smoked paprika 2 tbsp olive oil 1 lemons, thinly sliced 1 large cauliflower, cut into 4 steaks 25g/1oz unsalted butter 1 head garlic, roasted 50g/1¾oz tahini1 lemon, juice only 1 head garlic, roasted 50g/1¾oz tahini 1 lemon, juice only oil, for deep frying3 tbsp chickpeas large pinch smoked paprika 3 tbsp pomegranate seeds oil, for deep frying 3 tbsp chickpeas large pinch smoked paprika 3 tbsp pomegranate seeds 2 tbsp mint cress2 tbsp coriander cress 2 tbsp mint cress 2 tbsp coriander cress Method To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the crushed sesame seeds, coriander, cumin, black pepper, turmeric, smoked paprika and oil into a large bowl and mix. Add the cauliflower and toss to coat. Place the cauliflower steaks in a roasting dish with a drizzle of olive oil, butter and lemon slices. Roast in the oven for 15–20 minutes. To make the tahini dressing, squeeze the roasted garlic cloves out into a bowl. Place the tahini, lemon juice and garlic into a food processor and blend until smooth. Add a little hot water to thin the dressing if it is too thick.To make the chickpeas, preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chickpeas for 1–2 minutes or until crispy. Place in a bowl and toss with the paprika and pomegranate seeds.To serve, spoon the dressing onto plates and place the cauliflower steaks and lemon on top. Garnish with the crisp chickpeas, pomegranate seeds and cresses. To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the crushed sesame seeds, coriander, cumin, black pepper, turmeric, smoked paprika and oil into a large bowl and mix. Add the cauliflower and toss to coat. Place the cauliflower steaks in a roasting dish with a drizzle of olive oil, butter and lemon slices. Roast in the oven for 15–20 minutes. To make the cauliflower, preheat the oven to 200C/180C Fan/Gas 6. Place the crushed sesame seeds, coriander, cumin, black pepper, turmeric, smoked paprika and oil into a large bowl and mix. Add the cauliflower and toss to coat. Place the cauliflower steaks in a roasting dish with a drizzle of olive oil, butter and lemon slices. Roast in the oven for 15–20 minutes. To make the tahini dressing, squeeze the roasted garlic cloves out into a bowl. Place the tahini, lemon juice and garlic into a food processor and blend until smooth. Add a little hot water to thin the dressing if it is too thick. To make the tahini dressing, squeeze the roasted garlic cloves out into a bowl. Place the tahini, lemon juice and garlic into a food processor and blend until smooth. Add a little hot water to thin the dressing if it is too thick. To make the chickpeas, preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chickpeas for 1–2 minutes or until crispy. Place in a bowl and toss with the paprika and pomegranate seeds. To make the chickpeas, preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chickpeas for 1–2 minutes or until crispy. Place in a bowl and toss with the paprika and pomegranate seeds. To serve, spoon the dressing onto plates and place the cauliflower steaks and lemon on top. Garnish with the crisp chickpeas, pomegranate seeds and cresses. To serve, spoon the dressing onto plates and place the cauliflower steaks and lemon on top. Garnish with the crisp chickpeas, pomegranate seeds and cresses.