Tahini cauliflower steaks with couscous salad
Nutrition per serving
- 471
Calories
- 11.8g
Fiber
- 14.5g
Protein
12% - 39.2g
Carbs
33% - 28.4g
Fats
55% - 17.2g
Sugar
Ingredients
2
Instructions
- 1
Pre-heat the oven to 200°C
- 2
Slice the cauliflower into ~2cm wide wedges
- 3
In a mixing bowl add tahini, lemon juice, crushed garlic, smoked paprika, salt, pepper and water – mix together until smooth
- 4
Add cauliflower wedges one by one to the mixing bowl – making sure both sides are coated with sauce and place on a baking tray
- 5
Once all cauliflower wedges are in the baking tray, place it in the oven and cook for 20-25 mins – flipping half way through
- 6
Whilst the cauliflower is cooking, in a mixing bowl add couscous and hot water – after ~2 mins fluff up the couscous with a fork
- 7
Let the couscous cool and add apple, red pepper, tomatoes, walnuts and parsley – mix it all together with a fork
- 8
In a small bowl add olive oil, balsamic vinegar, maple syrup and dijon mustard – mix it all together with a spoon
- 9
Add the vinaigrette to the couscous – mix it all together until evenly spread throughout
- 10
Serve couscous salad with cauliflower steaks on top and chopped parsley