Tahini cauliflower steaks with couscous salad

Vegan
Total
35m
Prep
10m
Chill
0m
Cook
25m

Nutrition per serving

  • 457

    Calories

  • 11.8g

    Fiber

  • 14.5g

    Protein

  • 39.2g

    Carbs

  • 28.4g

    Fats

  • 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

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