Tahini cauliflower steaks with couscous salad

Pre-heat the oven to 200°C

Slice the cauliflower into ~2cm wide wedges

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

Add cauliflower wedges one by one to the mixing bowl – making sure both sides are coated with sauce and place on a baking tray

Once all cauliflower wedges are in the baking tray, place it in the oven and cook for 20-25 mins – flipping half way through

Whilst the cauliflower is cooking, in a mixing bowl add couscous and hot water – after ~2 mins fluff up the couscous with a fork

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

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

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

Serve couscous salad with cauliflower steaks on top and chopped parsley