Cauliflower steaks, harissa hummus & walnuts
Baby cauliflower ‘steaks’ chargrilled and sprinkled with Egyptian dukkah, a crunchy blend of nuts and spices and layered over herby buckwheat and harissa infused homemade hummus. We’ve sprinkled over walnuts for a boost of vitamin E and selenium for healthy skin.
Macros: 663 calories • 94g carbs • 27g fat • 28g protein
Allergens: Nuts, sesame
Recipe from the Mindful Chef.
1 red onion
1 tbsp dukkah
1 tbsp oil
20 g walnuts
240 g cooked chickpeas (drained)
2 tbsp pomegranate molasses
2 tsp harissa paste
40 g rocket
80 g buckwheat
Medium handful of fresh mint
Boil a kettle. Rinse the buckwheat and place into as saucepan with 300 ml boiling water and a pinch of sea salt. Simmer for 15 mins, then drain.
Thinly slice the baby cauliflower into thin 1 cm wide ‘steaks’. Remove the skin from the red onion, trim the root end but don’t cut off as you want the layers to stay intact when you grill them. Cut the red onion into quarters. Cut the pomegranate in half, remove and reserve the seeds. Roughly chop the mint leaves and break the walnuts in half.
To make the harissa hummus; drain the chickpeas, reserving 1 tbsp of the liquid. Place in a bowl and mash the chickpeas until they are all crushed. Stir through the harissa and season with sea salt and black pepper.
Brush the cauliflower steaks and red onion with 1 tbsp oil and season with a pinch of sea salt and black pepper. Heat the BBQ (or a griddle pan) to a medium-high heat and cook the red onion for 3-4 mins each side and the baby cauliflower steaks for 2-3 mins each side until softened.
To make a dressing, in a bowl, mix a generous squeeze of lemon juice with the pomegranate molasses.
In a bowl, mix the cooked buckwheat, rocket, mint, walnuts and pomegranate seeds together then stir in half of the pomegranate dressing.
Spoon the buckwheat onto two warm plates and top with the chargrilled cauliflower, red onion and spoonfuls of the harissa hummus. Drizzle over the remaining pomegranate dressing and sprinkle over the dukkah.