Nourish - Roast Cauliflower Steaks with Romesco and Tahini Sauces
As the colder months roll in and we all start craving cosy, colourful plates, these roast cauliflower steaks are such a simple way to make winter veg feel a bit special. The cauliflower gets beautifully golden and crisp in the oven, and when you pile it onto nutty black rice and lentils with a spoonful of smoky romesco and a creamy tahini drizzle, it becomes one of those hearty, feel good dishes that brightens even the greyest evening. Perfect for this time of year when you want something warming but still fresh and full of flavour.
Prep Time – 15 minutes
Cooking Time – 30 minutes
Servings – 4
Ingredients
Rice and Lentils
- 300g black rice (uncooked weight)
- 1 can of Biona Beluga Lentils, drained and rinsed
- Salt to taste
Cauliflower
- 1 large head of cauliflower, sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp salt
- 4 tbsp olive oil
Tahini Sauce
Romesco
- 2 – 3 roasted red peppers (jarred or home roasted)
- 60g almond butter
- 2 tbsp apple cider vinegar or red wine vinegar
- 2 tbsp olive oil or avocado oil
- 1 -2 tbsp water
- ½ tsp salt
Parsley and toasted chopped almonds to serve
Method
- Preheat your oven to 200C (400F).
- Add your rice to a pot with 650ml cold water. Bring to the boil, cover and simmer for 40 – 45 minutes.
- Add the cumin, paprika, salt and coriander to a bowl with the olive oil and mix together.
- Place the cauliflower slices onto a baking tray and brush the marinade over both sides of the cauliflower. Roast in the oven for 30 minutes, flipping half way.
- Blend together the romesco sauce ingredients using a hand blender or blender.
- Whisk together the tahini sauce ingredients adding enough water to reach a pourable but thick consistency.
- Season the rice to taste once cooked.
- Serve the cauliflower on a bed of the rice and lentils topped with romesco sauce, tahini sauce, parsley and chopped almonds.
