Photo by Anat Landa on Pexels
Roasted Cauliflower Steaks with Pomegranate, Walnuts & Tahini Drizzle
Roasted cauliflower steaks seasoned with cumin and paprika, served with tahini lemon garlic drizzle, pomegranate and walnuts.
- 1 whole cauliflower head
- 60 ml extra virgin olive oil
- 40 g tahini
- 2 tbsp lemon juice
- 2 whole garlic clove
- 100 g pomegranate seeds
- 50 g walnuts
- 15 g fresh parsley
- 3 g sea salt
- 2 g black pepper
- 2 g ground cumin
- 1 g smoked paprika
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Pat cauliflower dry and slice vertically into two 3cm-thick steaks.
- Step 2
Brush both sides of steaks with 40ml olive oil, season with salt, pepper, cumin and paprika. Place on a lined baking tray.
- Step 3
Roast for 25–30 minutes, turning halfway, until golden and tender at edges.
- Step 4
While cauliflower roasts, make tahini dressing: whisk tahini with lemon juice, minced garlic, 20ml olive oil and 40ml warm water until smooth and pourable. Season with salt and pepper.
- Step 5
Toast walnuts in a dry pan over medium heat for 3 minutes, shaking frequently. Roughly chop.
- Step 6
Transfer roasted cauliflower steaks to serving plates. Drizzle generously with tahini sauce, scatter pomegranate seeds, toasted walnuts and fresh parsley over top.
- Step 7
Finish with a light drizzle of remaining olive oil and serve immediately.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
