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1 cauliflower head
1/4 cup olive oil
2 tbs grated parmesan
3 tbs panko crumbs
2 tbs of chopped nuts of choice - Leah uses almond, walnut and brazil
2 cloves garlic
1/2 tsp each paprika, onion powder + flaked salt
1/4 tsp chili pepper flakes
Optional Garnishes: fresh chives, parsley, lemon rind, pomegranates, preserved lemon, pomegranate molasses
2 tbs tahini
1 clove of garlic - finely crushed
1 tbs (ish) warm filtered water
Preheat your oven to 230*C
Dry your cauliflower well and slice in half, then slice those in half to create your steaks. Transfer to your baking sheet pan.
In a small bowl, whisk together your olive oil, parmesan, nuts, panko, garlic and spices. Brush the steaks with this mixture on the front, back and sides pressing hard with your fingers so the mixture sticks. You can use the 'egg and breadcrumb' method here if you like.
Bake for 10 minutes at 230° c. then bump down the temperature to 190°c and bake for 20-25 more minutes. Time varies with the thickness of steaks.
Whisk together sauce ingredients until smooth and emulsified
Remove from baking tray and serve with dressing and garnishes.
Leah recommends cooking with organic produce if possible. She also serves her cauliflower steak with a fresh rocket and lemon dressing from the garden.
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