Tahini cauliflower steaks with couscous salad

Vegan
Total
35m
Prep
10m
Chill
0m
Cook
25m
A Carbon Rating

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. 1

    Pre-heat the oven to 200°C

  2. 2

    Slice the cauliflower into ~2cm wide wedges

  3. 3

    In a mixing bowl add tahini, lemon juice, crushed garlic, smoked paprika, salt, pepper and water – mix together until smooth

  4. 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. 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. 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. 7

    Let the couscous cool and add apple, red pepper, tomatoes, walnuts and parsley – mix it all together with a fork

  8. 8

    In a small bowl add olive oil, balsamic vinegar, maple syrup and dijon mustard – mix it all together with a spoon

  9. 9

    Add the vinaigrette to the couscous – mix it all together until evenly spread throughout

  10. 10

    Serve couscous salad with cauliflower steaks on top and chopped parsley

If you enjoy these recipe, please consider supporting me for just the cost of a coffee... Buy me a coffee

If you enjoyed this recipe share it with your friends and family who might also enjoy it