Cauliflower steaks with tahini puree, walnuts, capers and golden raisins

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Capers
Couple
1 pottle
Family
1 pottle
Cauliflower
Couple
1
Family
2
Canterbury walnuts
Couple
1 packet
Family
1 packet
Tahini
Couple
1 pottle
Family
1 pottle
Garlic
Couple
1 clove
Family
2 cloves
Golden raisins
Couple
1 packet
Family
1 packet
Vinegar^
Couple
1 1/2 Tbsp
Family
2 Tbsp
Lemons
Couple
2
Family
3
Mint*
Couple
1 packet
Family
1 paket

Cut the cauliflower in half through the base, take your time trying to get two nice ‘steaks’ from each cauliflower.

*Mint is a shared ingredient. Use half for each dish.

^denotes a staple item, not supplied by Green Dinner Table.

 

Instructions

1

Heat the oven to 170 degrees Celsius.

Zest the lemons and set aside.

2

Heat some oil in a medium pan until hot. Pat dry the capers and fry until crispy (about one minute). Pour the oil and capers into a bowl and allow to cool.

3

Trim the outer leaves off the cauliflower (a few soft inner leaves are fine). Cut the cauliflower in half through the base to create two even pieces, top to bottom. Trim the outside off to create two 2 to 3 cm steaks, the stem should hold it together. Coarsely chop the outside florets.

4

Cook the florets in boiling water for 10 to 12 minutes, until fully cooked. Strain and blend with tahini, garlic, lemon juice (keep the lemon halves), a pinch of salt, blend until very smooth. Taste and add more salt, as needed.

5

Heat a large frypan with a little oil. Fry the cauliflower steak for about 3 to 4 minutes on each side. Add salt while cooking. Finish in the oven (with the lemon halves) for 8 to 10 minutes, until just cooked. Once cooked, sprinkle over with lemon zest.

6

Mix the capers, walnuts, raisins and vinegar together to create a ‘salsa.’

7

Serve puree with steaks and caper, walnut, raisin salsa. Rip over mint and squeeze over extra lemon, to taste.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.