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Ingredients
| 1 | cauliflowers
cauliflower (large, leaves removed) | ||
| 1 tsp tsp | cumin cumin | ||
| 1.5 tsp tsp | paprika paprika | ||
| 1 tbsp tbsp | olive oil olive oil |
For the dukkah
| 1 tsp tsp | chilli flakes chilli flakes | ||
| 0.5 tsp tsp | cumin cumin | ||
| salt salt | |||
| peppers pepper | |||
| 100 g g | mixed nuts mixed nuts |
To serve
| pitta breads pitta bread | |||
| 1 | lemons lemon | ||
| Hummus Hummus |
Grilled cauliflower steaks with dukkah
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20 min
(15)
Method
Served with hummus and spiced dukkah, and Egyptian condiment, try this grilled cauliflower recipe for a great vegetarian alternative on your barbecue this summer.
- Mix the ground cumin and paprika with the olive oil. Cut across the whole head of the cauliflower to form 3 thick ‘steaks’ and rub all over with the oil mix, seasoning well.
- Barbecue for 5 minutes on each side over direct heatuntil tender.
- Meanwhile, make the dukkah. Roughly crush the nuts in a pestle and mortar, then mix through the cumin, chilli flakes and plenty of salt and pepper.
- Lightly toast the pitta breads on the barbecue and split them open. Stuff with the cauliflower, hummus, a sprinkle of dukkah and a squeeze of lemon juice to serve.
