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Cauliflower steaks with tahini yoghurt

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lily
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Make cauliflower the star of the show. Up the flavour with a lightly spiced marinade (RECIPE BELOW), then chargrill until smoky and serve with a cooling yoghurt dressing.
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Cauliflower steaks with tahini yoghurt
Serves 4 Prep 10 mins Cooking 20 mins
2 small cauliflowers
1 tsp ground turmeric
1 tsp ground paprika
1 tsp ground cumin
½ tsp ground coriander
⅓ cup (80ml) olive oil
1 bunch kale, trimmed, leaves coarsely torn
400g can chickpeas, rinsed, drained
1½ cups (420g) Greek-style yoghurt
2 tbs lemon juice
1 tbs tahini
½ cup coriander leaves
½ cup mint leaves
1 Remove the outer leaves from each cauliflower, leaving the core intact. Cut two 1cm-thick steaks from the centre of each cauliflower (reserve excess florets for another use).
2 Combine the turmeric, paprika, cumin, ground coriander and 1 tbs of the oil in a large bowl. Add the cauliflower steaks and gently toss to coat. Season well.
3 Heat a chargrill over medium heat. Add half the cauliflower and cook for 3 mins each side or until golden brown and tender. Transfer cauliflower to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower.
4 Add the kale and chickpeas to the pan and cook, tossing, for 5 mins or until the kale wilts. Season.
5 Meanwhile, combine the yoghurt, lemon juice and tahini in a medium bowl. Place the coriander leaves, mint and remaining oil in a blender and blend until smooth. Add 1 tbs of the coriander mixture to the yoghurt mixture and gently marble.
6 Spoon the yoghurt mixture onto serving plates. Top with the kale mixture and cauliflower. Drizzle with the remaining coriander mixture.
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Food
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