A light supper that can be made with any roast vegetable really, but I do like the idea of a chunky cauliflower steak, however faddy it might be
HANDS-ON TIME: 10 minutes
COOK TIME: 40–45 minutes
- 1–2 baking trays
- 2 large cauliflowers,
- sliced into 2cm steaks
- 1 x 400g tin chickpeas, drained and rinsed
- Good glug of olive oil
- 1 tsp cumin seeds
- Drizzle of runny honey
- Good pinch of smoked paprika, plus extra for sprinkling
- Sea salt and black pepper
For the tahini yoghurt
- 3 tbsp tahini
- 200g Greek yoghurt
- Juice of a lemon, or to taste
- 2 tbsp toasted pumpkin seeds
- Handful each of mint and coriander leaves
- Extra-virgin olive oil, for drizzling
- Preheat the oven to 200°C (180°C fan).
- Put the cauliflower steaks and any trimmings and the chickpeas onto a large baking tray (you may need a second tray to ensure the cauliflower doesn’t steam). Drizzle with olive oil and add the cumin seeds, honey and paprika.
- Turn to coat the cauliflower gently and season well. Roast for 40–45 minutes, turning the cauliflower over halfway through cooking, until tender and golden.
- Meanwhile, blend the ingredients for the tahini yoghurt together, loosening it with a little cold water if you need to. Taste and add more lemon juice if you like. Sprinkle some paprika on top.
- Spread the tahini yoghurt out over a serving plate and arrange the roasted cauliflower and chickpeas on top. Scatter with the toasted pumpkin seeds and herbs. Finish with a drizzle of extra-virgin olive oil.
A light supper that can be made with any roast vegetable really, but I do like the idea of a chunky cauliflower steak, however faddy it might be.
Tahini yoghurt is something I make regularly and keep in the fridge for a couple of days – drizzled over barbecued meat or a rich tagine it adds a tart, nutty flavour.