DUKKAH CAULIFLOWER ‘STEAK’ WITH GREEN TAHINI, SPINACH, CURD AND CAPERS

The cauliflower provides a feast of fibre for your microbiome.

SERVES 2

COOKING TIME 30 minutes

● 1 medium-large cauliflower

● 1-2tbsp organic butter

● 1tbsp dukkah spice blend

● 200g baby spinach leaves

● 100g ewe’s curd (or unpasteurised soft goat’s cheese)

● 2tsp capers

● 1tsp nigella seeds

FOR THE GREEN TAHINI DRESSING

● 1tbsp tahini

● 1tbsp fresh parsley, finely chopped

● 1tbsp olive oil

● Juice of ½ lemon

1 Preheat the oven to 200ºc, mark 6. Line a baking tray with baking parchment.

2 Cut the cauliflower vertically into ‘steaks’ about 2-3cm thick – you should get four steaks from one cauliflower. Lay them on the baking tray.

3 In a saucepan, melt the butter and drizzle over the cauliflower. Put the pan to one side, as you will use it for the spinach. Divide the dukkah evenly over the steaks, then bake for 30min.

4 Meanwhile, make the tahini dressing. In a small bowl, mix the tahini, parsley, olive oil and lemon juice. Set aside.

5 About 5min before the cauliflower is due out of the oven, add the spinach to the saucepan and cook over medium heat until wilted. Divide between two plates.

6 Place two steaks on each plate. Crumble the ewe’s curd over the steaks and add the capers. Drizzle with a generous tablespoon of the tahini dressing, sprinkle over the nigella seeds and season with sea salt.