Cauliflower Steak with Tahini, Preserved Lemon and Dukkah
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Cauliflower Steak with Tahini, Preserved Lemon and Dukkah

Cauliflower Steak with Tahini, Preserved Lemon and Dukkah

Ingredients

Method

  • 1 large cauliflower, cut into 4 thick steaks
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 garlic clove, grated
  • 2 tbsp warm water
  • 1 tbsp preserved lemon rind, finely chopped
  • 2 tbsp store-bought dukkah
  • Fresh coriander or parsley to serve
  • Salt and black pepper
  • Preheat the oven to 220°C. Brush cauliflower steaks with olive oil and rub with cumin, paprika, salt and pepper. Sear in a heavy oven-proof frypan over high heat for 2-3 minutes per side until golden, then transfer to the oven and roast for 15 minutes until tender.
  • Whisk together tahini, lemon juice, garlic and warm water until smooth and pourable. Season with salt.
  • Spread tahini sauce across the serving plate, lay cauliflower steaks on top, then scatter over preserved lemon, dukkah and fresh herbs. Serve warm.
35 mins
4 serving

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