Ingredients
- 1 medium-large cauliflower
- 1-2 tablespoons organic butter
- 2 tablespoons dukkah (see below for recipe or buy ready made)
- 200g baby spinach leaves
- 100g ewe’s curd (or unpasteurised soft goats cheese)
- 2 teaspoons capers
- 1 teaspoon nigella seeds
- Sea salt
Dukkah
- 75g chopped roasted hazelnuts
- 2 tablespoons sunflower seeds
- 2 tablespoons coriander seeds
- 2 tablespoons sesame seeds
- 1 tablespoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds
- 1/2 teaspoon sea salt
- Pinch black pepper
Green tahini
- 1 tablespoon tahini
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon Ollie oil
- Juice 1/2 lemon
Method
First make the dukkah. Preheat the oven to 150C/Gas 2. Line a baking tray with parchment paper.
Mix all of the dukkah ingredients together in a small bowl, place on the baking tray and bake for 15 minutes. Remove from the oven.
You will only need 2 tablespoons for this recipe but its worth making a bigger batch so you can store the remainder in an airtight jar (let it cool completely before) – it will keep for about a month.
Turn up the oven to 200C/Gas 6. Line a baking tray with parchment. Trim the ends cut the cauliflower vertically into ‘steaks’ about 2-3cm thick – you should get 4 steaks per cauliflower. Lay them on the baking tray.
In a pan, melt the butter and drizzle over the cauliflower. Put the pan to one side as you will use it for the spinach. Divide the dukkah evenly over the cauliflower steaks, then bake for 30 minutes.
Meanwhile make the green tahini dressing. In a small bowl mix together all the ingredients. Set aside.
About 5 minutes before the cauliflower is due out of the oven, add the spinach to the saucepan and cook over a medium heat until it has wilted. Divide between two plates.
Place two cauliflower steaks on each plate. Crumble the curd, or cheese, over the steaks and add the capers. Drizzle with a generous tablespoon of the tahini dressing, sprinkle over the nigella seeds and season with sea salt.
Recipes
