Cauliflower steaks have seen a recent increase in popularity, both for vegetarians and meat-eaters looking to cut down on their red meat intake. And plant-based chefs Henry Firth and Ian Theasby from BOSH! have shared their recipe for a Middle Eastern-inspired cauliflower steak. This delicious meat-free dish is made alongside a spicy butter bean mash, a zesty Coriander drizzle and a velvety tahini dressing for added creaminess.
Henry and Ian have labelled the dish "perfect for the end of summer", and although it may sound tricky its actually a pretty simple recipe , it takes just 45 minutes to make. Whether you're completely vegan , vegetarian, or just looking to try something new, this cauliflower steak makes a great weeknight or weekend dinner. Middle Eastern Inspired Cauliflower Steak With Harissa and Butter Bean Mash For the cauliflower steaks 1 cauliflower 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 1 tsp salt 1 tsp pepper 2 tbsp olive oil 2 tbsp water 1 tbsp maple syrup For the mash 1 cauliflower - (remaining florets) 400g tin of butter beans 2 tbsp olive oil 2 tbsp harissa paste Salt and pepper to taste For the tahini sauce 4 tbsp tahini 100ml water 1⁄2 lemon Salt to taste For the coriander sauce 30g coriander 1 small green chilli 1⁄2 lemon 4 tbsp olive oil Start by preheating oven to 220C/Fan 200C/Gas 7 and lining a baking tray with baking paper.
Then begin preparing the tahini sauce by placing the tahini in a small bowl with the lemon juice, an.