CAULIFLOWER STEAKS, WHITE BEAN PUREE & ALMOND TABBOULEH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

100g butter

¼ cup (60ml) extra-virgin olive oil

2 heads cauliflower (about 1kg each), halved through stalk, trimmed and cut into 2cm-thick slices

Pomegranate seeds and parsley, to serve

White Bean Puree

1 can (400g) butter beans, drained and rinsed

¼ cup (60ml) hulled tahini

Juice of ½ lemon

1 garlic clove, crushed

1 tsp ground cumin

Almond Tabbouleh

1 cup (120g) blanched almonds, toasted and chopped

2 tomatoes, seeds removed, diced

1 bunch flat-leaf parsley, finely chopped

½ bunch mint, leaves finely chopped

1 small shallot, finely chopped

¼ cup (60ml) extra-virgin olive oil

Juice of ½ lemon

PUTTING IT ALL TOGETHER: 

1. Preheat the oven to 180°C.

2. Heat butter and oil in a non-stick frying pan over medium heat and cook cauliflower in batches for 4 minutes each side until golden. Place on an oven tray lined with baking paper, season and roast for 8-10 minutes until just tender.

3. For bean puree, place ingredients and 1/3 cup (80ml) water in a blender, season and blitz until smooth.

4. For the almond tabbouleh, combine the ingredients in a large bowl and season.

5. Spread the puree on a platter, top with tabbouleh and cauliflower steaks and scatter with pomegranate seeds and parsley.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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FOR ALL THE PLANY EATERS....