Maple glazed cauliflower steak with sweet tahini and harissa chimichurri

Ingredients

THE CAULIFLOWER

• 1 slice cauliflower, 2cm thick
• 1 tbsp white miso
• 2 tbsp maple
• 1 tbsp sesame oil
• 1 Tbsp balsamic vinegar
• 1 tsp sriracha
• Sprinkle garlic powder
• 1 tsp sesame seeds

SWEET TAHINI SAUCE

• 1 tbsp tahini (use code BECKBITESBACK for 15% off Yumello!!!!)
• 1 tbsp maple
• 1 tbsp soy sauce
• Salt
• Pepper
• 1 tbsp vinegar
• Water (if needed to drizzle)

HARISSA CHIMICHURRI

• 1 tbsp smokey urfa/ apricot harissa paste
• 1 tbsp balsamic
• 2 tbsp oil
• 1 tbsp chopped coriander
• 1 chipped spring onions
• Salt
• Pepper

TO TOP

• Coriander/ parsley
• Pomegranate seeds/ freeze dried raspberries

Method

1. Preheat the oven to 220°C
2. Peel the leaves off the outside of the cauliflower
3. Slice the cauliflower into 3-4 steaks (2cm ish thick) - you can save the rest to make this again later, or make them all, and just multiply the sauces up to match the amount of cauliflower steaks you’re cooking.
4. Mix the amount of marinade required until smooth (multiply up if using multiple of the steaks)
5. Massage the marinade over the cauliflower steak, place on a lined baking tray and bake for 15 mins. Flip and bake for another 15.
6. Take out and leave to cool to room temp
7. Finely chop your coriander for the chimmi and add to a small bowl, then add the rest of the ingredients, season and leave to sit
8. Mix the tahini dressing ingredients together until you have a drizzly sauce
9. Plate up the cauliflower, drizzle the sauces over and top with your garnish. Serve.