Dukkah Cauliflower 'Steak' with Green Tahini, Spinach, Curd & Capers – a guest recipe by Eve Kalinik

Ingredients

• 1 medium-large cauliflower
• 1-2 tablespoons organic butter
• 1 tablespoon dukkah (see below)
• 200g baby spinach leaves
• 100g ewe's curd (or unpasteurised soft goats' cheese)
• 2 teaspoons capers
• 1 teaspoon nigella seeds
• Sea salt
• 75g chopped roasted hazelnuts
• 2 tablespoons sunflower seeds, crushed
• 2 tablespoons coriander seeds
• 2 tablespoons sesame seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon sea salt
• pinch black pepper
• 1 tablespoon tahini
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon olive oil
• Juice of ½ lemon