Cauliflower steak with tahini sauce recipe
Cauliflower is grown in Britain virtually all year round and you can have as much fun with it in summer – for example grilled here in steak form with a lime-spiked sauce – as in winter. I always like to make good use of the cauliflower leaves, too, as they are delicious and add a bit of colour to whatever dish you are cooking.
Timings
Prep time: 5 minutes
Cook time: 15 minutes
Serves
4
Ingredients
2 large cauliflowers, leaves left on vegetable or corn oil, for brushing
For the tahini sauce
160g tahini
juice and zest of 2 limes
2 tbsp ponzu
2 tbsp black sesame or nigella seeds
2 tsp paprika
Method
Cook the whole cauliflowers in boiling salted water for 6-7 minutes then drain and cool under cold water.
Slice off the leaves and set them aside. Cut each cauliflower into four 1?-2cm steaks, saving any trimmings for another dish.
Mix together the ingredients for the sauce to form a thickish basting consistency.
Preheat a barbecue and let it burn down to a medium heat. Lightly oil then season the cauliflower steaks all over, then set them directly on the grill bars to cook for 1-2 minutes until nicely charred on one side. Flip the steaks over and add a small dollop of tahini sauce on top of each one. As the sauce melts, use a brush to spread it over the cauliflower steaks. Cook for a further 1-2 minutes before removing from the barbecue.
Add a couple of tablespoons of warm water to the remaining sauce until it has the consistency of single cream.
Divide the reserved cauliflower leaves among the plates and season with a little salt. Place the cauliflower steaks on top and spoon over the thinned-down sauce.
