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Cauliflower steak with beetroot houmous
Serves 2-3 Starters and mains
Ingredients
- 1 small cauliflower
- 2tbsp olive oil
- 1 bunch thyme
- 1 lemon, sliced
- rainbow carrot salad, to serve (see recipe, below)
For the beetroot houmous
- 360g cooked chickpeas
- 150g beetroot, grated
- 2tbsp olive oil
- 2tbsp tahini
- 1 garlic clove
- finely grated zest and juice 1 lemon
For the rainbow carrot salad
- 1 garlic clove, crushed
- 2 cm piece ginger, crushed
- 5 thyme sprigs, leaves picked
- 1 pinch fennel seeds
- 1⁄2tsp honey
- finely grated zest and juice 1 lime
- 1 bunch rainbow baby carrots, thinly sliced
- 1 fennel bulb, diced
- 1 nectarine, diced
- 80g almonds, chopped
Method
Preheat the oven to 180C/350F/ Gas 4. Line a large baking tray with baking paper. Cut the cauliflower into 2 or 3 pieces and then trim the outside sections to create 2 or 3 thick steaks.
Heat the oil in a large frying pan over a medium heat. Cook the cauliflower for around 10 minutes each side, until caramelised.
Transfer the cauliflower to the baking tray. Season with salt and pepper and top with thyme and lemon slices. Bake for 15-20 minutes, until soft and golden.
To make the beetroot houmous, place the chickpeas, beetroot, olive oil, tahini, garlic, lemon zest and juice into a blender or food processor and blend until combined and smooth. Season with salt and pepper to taste.
Remove the thyme and lemon.
Serve cauliflower steaks with
the beetroot houmous and
rainbow carrot salad.
For the rainbow carrot salad
To make the dressing, mix the
garlic, ginger, thyme, fennel
seeds, honey, lime zest and juice
in a large bowl. Add the carrots,
fennel, nectarine and almonds.
Toss with the dressing to coat.
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