Cauliflower Steaks with a Creamy Artichoke Sauce

Cauliflower Steaks with a Creamy Artichoke Sauce

© Nadia Damaso, AT Verlag

Cauliflower Steaks with a Creamy Artichoke Sauce

Cauliflower Steaks with a Creamy Artichoke Sauce

© Nadia Damaso, AT Verlag

For the cauliflower steaks:

Ingredients (Serves 2)

1
large cauliflower
2
tablespoon
sunflower seeds
2
clove
garlic
a little
olive oil
2 - 3
teaspoon
dukkah spice mix

For the artichoke sauce:

Ingredients (Serves 2)

240
g
artichokes, cooked, from a jar or tin
1
tablespoon
olive oil
1.5
teaspoon
Himalajan or sea salt
40
g
tahini
2
Medjool dates, without stone
1/2
lemon, grated zest
2
tablespoon
lemon juice
100
g
natural yoghurt
handful
fresh herbs, e.g. parsley
  • Preheat oven to 200 C (fan assisted) and line a baking tray with baking paper.
     
  • With a large knife, cut the cleaned head of cauliflower into slices, about 2cm thick. Scatter the sunflower seeds on the baking tray, place cauliflower slices on top. Peel the garlic cloves, half of them and rub the cauliflower slices with the garlic. then also put the garlic on the baking tray. Drizzle with olive oil and season with dukkah. Roast for about 30 minutes until golden and crisp.
     
  • For the sauce, drain the artichokes and blend in a food processor with all the other ingredients until smooth.
     
  • For each serving, spread a large spoonful of sauce on a plate. Top with the baked cauliflower slices and scatter with the toasted sunflower seeds from the baking tray and, if using, with freshly chopped herbs. Serve the rest of the sauce alongside.

Tip

This artichoke sauce also works really well as a dip for crudites, falafel, or breadsticks. It's a great alternative to hummous.