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.
- 1large cauliflower
- 2 tablespoonsunflower seeds
- 2 clove(s)garlic
- a littleolive oil
- 5 teaspoon(s)dukkah spice mix
- 240 gartichokes, cooked, from a jar or tin
- 1 tablespoonolive oil
- 1 ½ teaspoon(s)Himalajan or sea salt
- 40 gtahini
- 2Medjool dates, without stone
- ½lemon, grated zest
- 2 tablespoonlemon juice
- 100 gnatural yoghurt
- handfulfresh herbs, e.g. parsley
Step 1Preheat oven to 200 C (fan assisted) and line a baking tray with baking paper.
Step 2With 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.
Step 3For the sauce, drain the artichokes and blend in a food processor with all the other ingredients until smooth.
Step 4For 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.