Cauliflower has recently gone from being just another vegetable to one of my favorites, simply because of the endless possibilities it seems to offer. The fact that it comes in not just white but green, orange and purple makes it even more exciting.
What I love most about this recipe is how simple it is but at the same time so rich in flavour. It’s definitely going to make its way into my list of dinner staples.
For the steaks:
- 1 large or 2 small heads of cauliflower
- juice of 1/2 a lemon
- chili powder
- 2 tbsp of coconut oil
For the mash:
- 3 medium potatoes
- juice of 1 lemon
- cayenne pepper
- salt & pepper
- water (as much as you need to achieve the desired consistency)
for the sauce:
- 1 tbsp tahini
- a pinch of lemon
- 2 tbsp fresh dill
- 2 tbsp fresh thyme
- salt & pepper
- 2 tbsp water
Start by steaming your potatoes for about 25-30 mins.
While the potatoes are steaming prepare the cauliflower by cutting it into 8 slices, make sure they are not to thin or they will fall apart. Lay them out on a tray and sprinkle with lemon, cayenne, rosemary and salt. Let it sit for a couple of minutes while you prepare the sauce.
For the sauce simply add all the ingredients into a food processor and blend until a sauce forms.
When the potatoes are done mash them either with a fork or a potato press, then add the remaining ingredients and mix well. (you can also do this in a blender but you will habe
Next heat the coconut oil in a large skillet on medium/high heat and fry the cauliflower for about 3-4 minutes on each side.
Finally serve garnished with a little thyme.