CAULIFLOWER STEAKS WITH
TAHINI DRESSING
INGREDIENTS
1 head of cauliflower, leaves removed
1 tbsp olive oil
fine sea salt
2 tbsp tahini paste
wedge of lemon
water
1 tbsp chopped parsley
METHOD
1. Using a sharp knife, make a vertical incision from the top of the head
to the base, slicing the cauliflower in half, thirds or quarters to make
1-inch “steaks”. Trim away any extra leaves or tougher bits of stem
from the base.
2. Heat a tablespoon of olive oil in a frying pan over medium heat,
allowing it to coat the pan. Place your cauliflower steaks in the pan,
moving them around so they get a quick coat of oil. Sprinkle with a
pinch of fine sea salt.
3. Sear the steaks on one side for three minutes or until golden but
with a little charring. Turn the steaks over and cover the pan with a
lid, making sure you turn down your heat to medium-low. The steam
produced in the covered pan will cook the cauliflower until tender.
The charred bits will give the steaks a deliciously nutty flavour, so
don’t be afraid if things get a little crispy and brown in the pan.
4. Cook the steaks for five minutes or until tender. Steaks will be ready
when you can easily pierce the cauliflower with a knife.
5.
6.
While the steaks are cooking, add tahini paste to a mixing bowl with
a squeeze of lemon. Add a tablespoon of water and mix ingredients
with a whisk. You’re aiming for a thin, runny, off-white tahini dressing.
Keep adding a dash of water until you reach that consistency. Add
more salt or lemon to taste. The tahini plus the nuttiness of the
cooked cauliflower creates a very rich and savoury flavour.
7.
When the steaks are done, plate and drizzle with tahini dressing.
8.
Sprinkle with the chopped parsley. Serve.
GREEN PIZZA WITH CAULIFLOWER BASE
INGREDIENTS
Pizza base
1 cauliflower (pick off the florets)
80g ground almonds
1 tbsp dried oregano sea salt and ground black pepper
3 eggs, beaten
Topping
1 courgette, shaved with a potato peeler
2g fresh spinach or leafy greens of your choice
pecorino cheese, shaved with a potato peeler
METHOD
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Coarsely chop the cauliflower, place in food processor and blend until
it is a fine rice-like texture.
3. Measure 600 ml of the cauliflower and place in a mixing bowl. Add
the ground almonds, oregano and seasoning and mix with your
hands. Make a well in the centre and add the eggs. Use your hands
to pull the dry ingredients towards the middle until every-thing is
combined and you can shape it into a ball. It should be more loose
and sticky than a traditional pizza dough.
4. Transfer to the baking paper and form into a pizza base by flattening
the dough with your hands. Make the edges slightly higher.
5. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza
topping.
6. Remove the crust from the oven. Cover it with tomato sauce, shaved
courgette and spinach and put it back in the oven for 5-10 more
minutes.
7. Take it out of the oven and top with basil & lemon sauce, shaved
pecorino, fresh herbs and green leaves. Serve.
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