NUTRITION

SERVINGS

INGREDIENTS

1 Cauliflower Steak (approx 400g)

200g cooked Chickpeas

1/4 cup Almond Flour

1 tbsp Tahini

1 tsp Olive Oil

1 tsp Turmeric

1/2 tsp Paprika

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

• 2

  Carefully cut a thick slice from the cauliflower to create a 'steak'. Place on a plate.

• 3

  Prepare a dry coating mix by combining almond flour, turmeric, paprika, garlic powder, salt, and pepper.

• 4

  Lightly brush the cauliflower steak with olive oil, then evenly dust with the almond flour mixture on both sides.

• 5

  Place the coated cauliflower steak on the baking sheet and roast in the oven for about 25-30 minutes until tender and crispy on the edges.

• 6

  While the cauliflower roasts, drain and pat dry the chickpeas. Toss them with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a separate baking sheet and roast for about 15-20 minutes until golden and crunchy.

• 7

  For the tahini drizzle, mix tahini with a little water and a squeeze of lemon if available, stirring until a smooth, pourable consistency is achieved.

• 8

  Once everything is roasted and slightly cooled, plate the cauliflower steak, top with the roasted chickpeas, and generously drizzle the tahini sauce over the top.

• 9

  Serve immediately and enjoy the blend of textures and flavors.