1 large cauliflower - cut 4 “steaks” from the centre, 2 -3 cm thick
Sea salt flakes
2 tbsp olive oil
2 cloves garlic, crushed
½ cup smoked almonds, roughly chopped
2 tbsp baby capers
¼ cup raisins, roughly chopped
2 spring onions, finely sliced
2 tbsp chopped parsley
Zest and juice of 1 lemon
Salt to season
1 bottle Beerenberg Tahini Lemon Dressing
Lemon wedges to serve
Preheat the oven to 180°C.
Line a baking tray with baking paper and place the cauliflower steaks on the tray. Generously drizzle with olive oil and season with sea salt. Roast for 15 minutes or till tender and golden.
To make the almond crumb:
Heat the olive oil and gently sauté the garlic for a minute
Add to the pan, smoked almonds, baby capers, raisins and toss to heat.
Remove from the heat; add spring onions, parsley and lemon juice and zest, check seasoning.
When the cauliflower is cooked assemble on a serving platter.
Generously drizzle Beerenberg Tahini Lemon Dressing on the
base of the platter, lay the cauliflower steaks on the dressing and then
scatter with the almond crumb.
Serve with lemon wedges.