Ingredients
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 2 tablespoons Chooki's Vinegar Chicken Salt
- 1 teaspoon smoked paprika
- 1 clove garlic, finely grated
- Tahini Drizzle:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons warm water
- Pinch of salt
Difficulty: Easy | Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 4 | Dietary: Gluten-Free, Vegan
Thick cauliflower steaks, roasted until properly golden and charred around the edges, then hit with Chooki's Vinegar Chicken Salt while they're still hot. The vinegar tang cuts through the nuttiness of the tahini drizzle. Dead simple, looks impressive, tastes like you tried way harder than you did.
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 2 tablespoons Chooki's Vinegar Chicken Salt
- 1 teaspoon smoked paprika
- 1 clove garlic, finely grated
- Tahini Drizzle:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons warm water
- Pinch of salt
Step 1: Cut the Steaks
Preheat your oven to 220°C (fan-forced). Trim the leaves off the cauliflower and slice it from top to bottom into 2cm thick steaks. You'll get 2-3 good ones from the centre, plus some florets from the sides (roast those too, they're the cook's snack).
Step 2: Season and Roast
Mix the olive oil, 1 tablespoon of Chooki's Vinegar Chicken Salt, smoked paprika, and garlic in a small bowl. Brush both sides of each steak generously. Lay them on a lined baking tray and roast for 30-35 minutes until the edges are deep golden and slightly charred. Flip once halfway through.
Step 3: Drizzle and Serve
While they roast, whisk the tahini, lemon juice, warm water, and salt until smooth and drizzly. Pull the steaks out, hit them with the remaining tablespoon of Vinegar Chicken Salt straight away. Drizzle the tahini over the top and scatter with fresh parsley if you've got some.
Tip: Season straight out of the oven. The steam helps the Vinegar Chicken Salt stick to every surface.
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