Dukkah Cauliflower 'Steak' with Green Tahini, Spinach, Curd and Capers by Eve Kalinik | View the full programme via the emailed PDF
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.
1 medium-large cauliflower
1-2 tablespoons organic butter
1 tablespoon Dukkah
200g baby spinach leaves
100g ewe's curd (or unpasteurised soft goats' cheese)
2 teaspoons capers
I teaspoon nigella seeds
1 tablespoon tahini
1 tablespoon finely chopped fresh parsley
1 tablespoon olive oil
Juice of ½ lemon
+ Preheat the oven to 200C/Gas 6. Line a baking tray with baking parchment.
+ Cut the cauliflower verticallv 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.