Serves: 4 | Cooking time: 30 mins | Difficulty: Easy
Let's face it - cauliflower is high in fiber and a good source of anti-oxidants but not everyone's cup of tea. We get it. But try adding some Galilee Za'atar and twice cooking it (first a quick sear in butter then roast in the oven) and you'll discover a match made in heaven. Drizzle some lemony tahini sauce on top and you're in for a treat that's healthy, easy and good value. This is a vegan dish but incredibly satisfying and flavoursome. Perfect for a quick easy meatless Mondays or when you're short on time and need a quick starter for your dinner party.
- Galilee Za'atar spice blend, 3-4 tablespoons
- Extra virgin olive oil (around 3-4 tablespoons)
- 2 cauliflowers
- 80g unsalted butter
- A couple of thyme sprigs
- 1 lemon, skin shaved to make 6-8 strips & juiced
- small bunch of coriander, finely chopped (for garnishing, optional)
- tahini sauce (made with 2 tablespoons hulled tahini mixed in with 2 tablespoons lemon juice & some water to make a smooth runny paste with consistency similar to honey)
- Sea salt
- Pre heat your oven to 190c. On a chopping board, cut 2 thick steaks from the centre of each cauliflower (around 3-4cm thick) by placing the cauliflower upright.
- In a large frying pan that can fit all 4 steaks place the butter and melt on medium-high heat (if you can't fit all steak in the pan at once, you can do this in two rounds but use only half the butter for each batch).
- Once the butter starts to foam, reduce the heat slightly and add the thyme sprigs, lemon skin and sprinkle so salt. Add the cauliflower to the pan and fry for about 5-8 minutes on each side ensuring it is covered by the butter and salt on both sides. Sprinkle Galilee Za'atar on the cauliflower while it is frying and flip it on both sides to ensure it is evenly seasoned and cooked.
- Place the fried cauliflower steaks in a large baking tray lined with baking paper. Drizzle with the olive oil on both sides and roast in the oven for another 10 minutes or so until cooked through (but not mushy).
- Remove from the oven and place each steak on individual plates (or on a serving platter). Drizzle with tahini and sprinkle with a bit more Galilee Za'atar and a pinch of sea salt. Garnish with coriander and serve immediately.