Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 large cauliflower, stems & leaves removed
- 2 garlic cloves, peeled
- 3 tbsp olive oil
- 4 tbsp za’atar spice
- 4 tbsp za’atar spice
- 1 tbsp sesame seeds
- 1 tbsp cumin seeds
- 1 tbsp lemon juice
- 2 handfuls rocket
- 2 tbsp dried cranberries, roughly chopped
- 2 tbsp walnuts, roughly chopped
- 1 baby cucumber, peeled and sliced
- 20g goat’s cheese
- 2 tbsp olive oil
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- Salt
Method
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Place the cauliflower upright on a chopping board and cut off each end.
- Slice cauliflower down the middle to create 2 flat steaks.
- Lay cauliflower and garlic onto the baking tray. Drizzle with olive oil and season with salt.
- Rub paprika, sesame seeds, cumin seeds and lemon juice onto each steak. Sprinkle with ½ za'atar.
- Place the tray in the oven and cook for 10 mins.
- Remove from the oven and turn the steaks over. Sprinkle with remaining za'atar and place back into the oven for a further 10 mins.
- Meanwhile, to prepare the salad and dressing, toss rocket, cranberries, walnuts and cucumber in a mixing bowl.
- Whisk together the dressing ingredients and pour over the salad.
- Divide the salad onto 2 serving plates and place the cooked cauliflower on top.
- Serve with crumbled goat’s cheese and za'atar.
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