Recipe Tip: Cauliflower Steaks with a Creamy Artichoke Sauce

Top Recipe for 2 Persons. All ingredients and tips for getting it right. Nadia Damaso's recipe shows you how to make the perfect cauliflower steaks: crispy on the outside, soft on the inside.

Ingredients

• 1 large cauliflower
• 2 tablespoon sunflower seeds
• 2 clove(s) garlic
• a little olive oil
• 5 teaspoon(s) dukkah spice mix
• 240 g artichokes, cooked, from a jar or tin
• 1 tablespoon olive oil
• 1.5 teaspoon(s) Himalajan or sea salt
• 40 g tahini
• 2 Medjool dates, without stone
• 0.5 lemon, grated zest
• 2 tablespoon lemon juice
• 100 g natural yoghurt
• handful fresh herbs, e.g. parsley

Steps

1. Preheat oven to 200 C (fan assisted) and line a baking tray with baking paper.
2. With a large knife, cut the cleaned head of cauliflower into slices, about 2cm thick. Scatter the sunflower seeds on the baking tray, place cauliflower slices on top. Peel the garlic cloves, half of them and rub the cauliflower slices with the garlic. then also put the garlic on the baking tray. Drizzle with olive oil and season with dukkah. Roast for about 30 minutes until golden and crisp.
3. For the sauce, drain the artichokes and blend in a food processor with all the other ingredients until smooth.
4. For each serving, spread a large spoonful of sauce on a plate. Top with the baked cauliflower slices and scatter with the toasted sunflower seeds from the baking tray and, if using, with freshly chopped herbs. Serve the rest of the sauce alongside.