CAULIFLOWER STEAKS, WHITE BEAN PUREE & ALMOND TABBOULEH
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MAKES: 4
WHAT'S IN IT?
100g butter
¼ cup (60ml) extra-virgin olive oil
2 heads cauliflower (about 1kg each), halved through stalk, trimmed and cut into 2cm-thick slices
Pomegranate seeds and parsley, to serve
White Bean Puree
1 can (400g) butter beans, drained and rinsed
¼ cup (60ml) hulled tahini
Juice of ½ lemon
1 garlic clove, crushed
1 tsp ground cumin
Almond Tabbouleh
1 cup (120g) blanched almonds, toasted and chopped
2 tomatoes, seeds removed, diced
1 bunch flat-leaf parsley, finely chopped
½ bunch mint, leaves finely chopped
1 small shallot, finely chopped
¼ cup (60ml) extra-virgin olive oil
Juice of ½ lemon
PUTTING IT ALL TOGETHER:
1. Preheat the oven to 180°C.
2. Heat butter and oil in a non-stick frying pan over medium heat and cook cauliflower in batches for 4 minutes each side until golden. Place on an oven tray lined with baking paper, season and roast for 8-10 minutes until just tender.
3. For bean puree, place ingredients and 1/3 cup (80ml) water in a blender, season and blitz until smooth.
4. For the almond tabbouleh, combine the ingredients in a large bowl and season.
5. Spread the puree on a platter, top with tabbouleh and cauliflower steaks and scatter with pomegranate seeds and parsley.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
FOR ALL THE PLANY EATERS....
