Ingredients
The following ingredients have 4 Servings
- 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 & parsley, to serve
- 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
- 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
Instruction
- Preheat the oven to 180°C.
- 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.
- For bean puree, place ingredients and 1/3 cup (80ml) water in a blender, season and blitz until smooth.
- For the almond tabbouleh, combine the ingredients in a large bowl and season.
- Spread the puree on a platter, top with tabbouleh and cauliflower steaks and scatter with pomegranate seeds and parsley.
