Roast cauliflower steaks with tahini and almonds
Thick cauliflower steaks roasted until deep golden, with a smoky spice rub and a lemony tahini sauce, on a bed of rocket. A centrepiece you can make with one tray.
- Time
- 40 min
- Serves
- 2
- Kind
- Traybakes
- Also
- Low carb
Made without gluten ingredients.
Method
- Heat the oven to 220°C (200°C fan). Trim the cauliflower leaves, keeping the stalk. Stand it on its base and cut two steaks about 3 cm thick from the middle. Break the rest into florets.
- Lay the steaks and florets on a baking tray. Mix the oil with the smoked paprika, the cumin and a pinch of salt, and brush it all over.
- Roast for 15 minutes, turn the steaks carefully, and roast for 10 to 15 minutes more, until deep golden and a knife slides into the stalk.
- Roughly chop the almonds and add them to the tray for the last 4 minutes.
- Whisk the tahini with the juice of half the lemon and 3 tablespoons of cold water until smooth and pourable.
- Serve the cauliflower on the rocket, with the tahini spooned over, the almonds, the chopped parsley and the rest of the lemon in wedges.
Tip Cut the steaks through the stalk so they hold together. The offcuts roast alongside as florets, so nothing is wasted.
Per portion
| Energy | 452 kcal |
| Protein | 16 g |
| Carbohydrate | 16 g |
| of which sugars | 10 g |
| Fat | 35 g |
| of which saturates | 5 g |
| Fibre | 10 g |
| Salt | 0.14 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cauliflower1
- tahini40 g
- lemon1
- almonds30 g
- rocket60 g
- parsley½ bunch
- smoked paprika1 tsp
- cumin1 tsp
- olive oil2 tbsp
