Served with hummus and spiced dukkah, and Egyptian condiment, try this grilled cauliflower recipe for a great vegetarian alternative on your barbecue this summer.
Grilled cauliflower steaks with dukkah
Ingredients
2
servings
-
- 1
- 1 tsp
- 1,5 tsp
- 1 tbsp
-
For the dukkah
- 1 tsp
- 0,5 tsp
- 100 g
-
To serve
- 1
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Preparation
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.
