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.
Ingredients
For the cauliflower steaks
- 2 tbsp sesame seedsÌý
- 1 tbsp coriander seeds, crushedÌý
- ½ tbsp cumin seeds, crushedÌý
- 1 tsp ground black pepperÌý
- ½ tsp turmericÌý
- ½ tsp smoked paprikaÌý
- 2 tbsp olive oilÌý
- 1 lemons, thinly sliced
- 1 large cauliflower, cut into 4 steaks
- 25g/1oz unsalted butterÌý
For the tahini dressing
For the smoky chickpeas
- oil, for deep frying
- 3 tbsp chickpeasÌý
- large pinch smoked paprikaÌý
- 3 tbsp pomegranate seedsÌý
To garnish
- 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.