Dukkah Cauliflower 'Steak' with Green Tahini, Spinach, Curd & Capers – a guest recipe by Eve Kalinik
You could say that this is as 'meaty' as it gets for your microbiome, due to the feast of fibre the cauliflower provides. The curd or cheese is a natural fermented source of bacteria that is beneficial for our gut health, and a punchy green dressing delights the eyes as well as the taste buds.
Taken from Happy Gut, Happy Mind by Eve Kalinik. Photo by Nassima Rothacker.
Read more about the gut-brain connection by Eve Kalinik here.
(SERVES 2)
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
For the dukkah (makes 1 small jar)
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 teaspoon nigella seeds
1/2 teaspoon sea salt
pinch black pepper
For the green tahini
1 tablespoon tahini
1 tablespoon finely chopped fresh parsley
1 tablespoon olive oil
Juice of ½ lemon
For the dukkah, preheat the oven to 150°C/Gas 2. Line a baking tray with baking parchment. Mix all the dukkah ingredients together, place on the baking tray and bake for 15 minutes. Remove from the oven and leave to cool completely before storing in an airtight jar. It will keep for about 1 month – try it on scrambled eggs, salads, to season fish or even scartttering over porridge.
For the rest of the dish, turn the oven to 200°C/Gas 6. Line a baking tray with baking parchment.
Cut the cauliflower vertically into 'steaks' about 2-3cm thick - you should get around four steaks from the cauliflower. Lay them on the baking tray.
In a saucepan, melt the butter and drizzle over the cauliflower. Put the pan to one side as you will use it for the spinach. Divide the dukkah evenly over the cauliflower steaks, then bake for 30 minutes.
Meanwhile, make the green tahini dressing. In a small bowl mix the tahini, parsley, olive oil and lemon juice. Set aside.
About 5 minutes before the cauliflower is due out of the oven, add the spinach to the saucepan and cook over a medium heat until it has wilted. Divide between two plates.
Place two cauliflower steaks on each plate. Crumble the curd over the steaks and add the capers. Drizzle with a generous tablespoon of the tahini dressing, sprinkle over the nigella seeds and season with sea salt.
