Sesame cauliflower steaks with tahini dressing and smoky chickpeas

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

Warm duck salad with Earl Grey dressing

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the cauliflower steaks

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

For the tahini dressing

1 head garlic, roasted
50g/1¾oz tahini
1 lemon, juice only

For the smoky chickpeas

oil, for deep frying
3 tbsp chickpeas
large pinch smoked paprika
3 tbsp pomegranate seeds

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.

Why not try Tandoori quail with fennel salad and yoghurt dressing