INGREDIENTS (2-3 SERVINGS)
one large cauliflower
three tsp. Indian spice mix (such as Garam Masal) or your favorite spices
50 gr. melted clarified butter (part olive oil good)
1 crushed clove garlic
2 tbsp. soy sauce
70 gr. natural yogurt (about half a cup)
2 tbsp. tahini*
2 tbsp. lemon juice
a couple of handfuls of pomegranate seeds
a handful of fresh parsley finely chopped
2 tbsp. pine nuts
olive oil as needed
*TIP -I made my own tahini by grinding toasted sesame seeds to a fine powder in a food processor and adding 2 tbsp. olive oil to make a smooth consistency.
1. Wash and trim a large cauliflower keeping stem intact.
2. Cut cauliflower exactly in half right through the stem.
3. Slice away the rounded part of each half leaving two 1 1/2 cm slices.
4. Save the rest of the pieces for another recipe or freeze them.
5. Lightly fry each piece in a little olive oil for 3 or 4 minutes until golden.
6. Prepare basting sauce by whisking together the spices, melted butter garlic and salt.
7. Place cauliflower pieces on a large parchment paper lined pan oiled with olive oil.
8. Brush the pieces with the basting sauce and roast for 25 min. in a 200deg C oven turning and brushing with more of the basting sauce halfway through.
In the meantime mix together the tahini, lemon juice and salt. Spread half of this tahini sauce on each serving plate. Place each roasted cauliflower steak on top and brush over any remaining spice marinade. Spread with remaining tahini/yogurt sauce and top each “steak” with pomegranate seeds, pine nuts and chopped parsley.