Cauliflower Steak

Great

% Daily Values based on a 2,000 calorie diet

Step 1

For the bean base, strain the beans (reserve liquid), then pour into a blender with the green herbs, a grating of lemon zest, nutritional yeast + olive oil. Blend until smooth, adding a splash of bean liquid to adjust consistency. Season with salt, pepper + a squeeze of lemon juice if you like.

Step 2

To make the sauce, pour the tahini into a mixing bowl. Add the harissa, lemon juice, then grate in the garlic clove. Whisk to mix, adding water gradually to loosen until desired consistency is reached. Season to taste with salt + pepper.

Step 3

Chop two flat steaks out of the middle of the cauliflower, about 2cm in width, by slicing from the stalk up to the top of the cauliflower. Save the extra florets for another recipe or roast with salt, pepper, paprika and olive oil to serve on the side. Chop up the leaves and stems and set aside.

Step 4

Season the steaks with salt, pepper and paprika on both sides, drizzle with oil and massage well. Get a frying pan up to a medium high heat, then add 2 tbsp olive oil. Once hot, add the steak. Allow to cook for 2 minutes, then press down a press or another pan carefully to get a good sear. After several minutes, flip and cook the other side until golden brown.

Step 5

Bash the remaining garlic cloves, add with the butter and baste continuously for 1-2 minutes. Once cooked (golden-brown and tender) remove from the pan. Add the chopped leaves and stems with a splash of more oil. Cook until golden and crisp, about 3 minutes.

Step 6

then to plate up, spoon the bean purée into the middle of a plate. Place the steak on top, drizzle with the tahini, scatter over the cauli leaves, then garnish with pomegranate seeds + fresh green herbs.