Cauliflower Steak Bowl with Tahini & Pistachios

Ingredients · per serving

• 1 medium Lemon
• 3 tbsp Fresh parsley
• 4 dates Medjool dates
• to taste Black pepper
• 4 tbsp Hummus
• 1 clove Garlic
• 2 tbsp Pomegranate seeds
• 3 tbsp Olive oil
• 80 g Freekeh
• 500 g Cauliflower
• 2 tbsp Tahini
• 2 tbsp Pistachios
• to taste Salt
• 2 tsp Za'atar
• ½ tsp Smoked paprika

Instructions

1. Heat the oven to 220°C/200°C fan. Cut the cauliflower in half through the core. Slice each half into 2 thick 'steaks' through the core — should give 2 steaks per person.
2. Lay the steaks on a baking tray. Brush both sides with olive oil. Season with za'atar, smoked paprika, salt and pepper.
3. Roast 25-30 minutes, flipping once, until tender with deeply charred edges.
4. Rinse the freekeh. Combine with 350ml water, pinch salt. Boil, lower to simmer, cook 20-25 minutes until tender. Drain.
5. Make the tahini sauce: whisk tahini, lemon juice, minced garlic, salt and 3 tbsp water until smooth. Loosen with more water if too thick.
6. Stir the cooked freekeh with chopped parsley, olive oil, lemon zest and salt.
7. Build the bowls: freekeh as base. Spoon hummus to one side. Lay the cauliflower steaks across. Add chopped dates around the bowl.
8. Drizzle with tahini sauce. Scatter crushed pistachios, pomegranate seeds, fresh parsley and a sprinkle of za'atar. Lemon wedge.

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