(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|
|100 g g||mixed nuts mixed nuts|
|pitta breads pitta bread|
Grilled cauliflower steaks with dukkah
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.