Grilled Cauliflower Steaks with tahini dressing
This dish is not only perfect for vegetarians, as it can be adapted for vegans too (leave out the yoghurt). It also makes a terrific side dish.
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Cooking tools:
- Grill
- Perforated grill pan
- Weber ware frying pan
- Mixing bowl
- Mason jar
- Bench
- Chef's knife
- Cutting board
- Pastry brush
- Spatula
- Measuring spoon
- Whisk
- Chopping knife
Ingredients
- 1 cauliflower head
- 3 tablespoons olive oil, divided
- ½ cup raw almonds
- ¼ cup currants
- ½ cup fresh mint leaves
- ½ cup Greek (or plain) yoghurt (optional)
- 1½ teaspoon sea salt
- 1½ teaspoon turmeric powder
- ¾ teaspoon ground cumin seeds
- ¾ teaspoon dried oregano
- ½ teaspoon dried chilli flakes
- ½ teaspoon freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons tahini
- 2 teaspoons honey or maple syrup
- ½ teaspoon Dijon mustard
- Sea salt, to taste
- Freshly ground black pepper, to taste
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