Tandoori Cauliflower Steak with Roasted Carrots and Chickpeas.
Served with a Tahini dressing Serves 2 - Prep time: 15 minutes - Cook time: 20 minutes
Ingredients: 1 cauliflower, sliced into steaks 4 carrots, cut length ways 400g chickpeas, drained 1 tbsp of Tandoori spice 4 tbsp tahini paste 2 tbsp yogurt (can use water) 1 tsp cumin 1 tbsp coconut oil, melted
Method: Pre-heat the oven to 200°C. Place carrots and chickpeas on a baking tray. Drizzle over the coconut oil and sprinkle with cumin. Cook in the oven for 20 minutes or until chickpeas are crispy. Coat the cauliflower steaks in the Tandoori spice. Heat a large-based, non-stick frying pan on a medium heat. Melt the coconut oil. Lay the cauliflower steaks in the pan. After five minutes or when the cauliflower has turned golden brown, flip over and cook the other side also for five minutes. When both sides have a lovely golden colour, pop on a tray and into the oven for *five minutes to cook through.
*cooking time will be dependant on how thick your cauliflower steaks are cut. Try to avoid over cooking them, otherwise they will go soggy! Give them a poke with a fork during cooking to test their firmness.
Mix the tahini paste and yogurt together until smooth and runny. Plate up the cauliflower steak, stack the carrots and chickpeas on top then drizzle with tahini dressing. I chose to season with salt and pepper and I served them with a mixed leaf salad, but you could serve on finely sliced brussels or cabbage for a super delicious meat free meal.
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