Smoked Paprika Cauliflower Steaks

Ingredients

2 cauliflowers
1 1/2 tsp smoked paprika
1/2 tsp ground cumin
1 garlic clove, crushed
1 tsp coarsley chopped thyme
2 Tbs olive oil
2/3 cup (190 g) Greek-style yoghurt
2 tsp tahini
1 Tbs lemon juice

Chimichurri:

1/2 cup coarsely chopped coriander
1/2 cup coarsely chopped mint
1/4 cup coarsely chopped flat-leaf parsley
2 Tbs olive oil
2 Tbs coarsely chopped oregano
2 Tbs red wine vinegar

Method

Remove the outer leaves from each cauliflower, leaving the core intact. Cut two 1.5 cm-thick steaks from the centre of each cauliflower (reserve the excess florets for another use).

Combine the paprika, cumin, garlic, thyme and oil in a bowl. Add cauliflower steaks. Gently toss to coat. Season well.

Heat a char-grill on medium. Cook half the cauliflower for 3 minutes each side or until golden brown and tender. Transfer the cauliflower to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower.

Combine the yoghurt, tahini and lemon juice in a medium bowl. Season.

To make the chimichurri, place the coriander, mint, parsley, oil, oregano and vinegar in a separate bowl and stir to combine.

Spoon the yoghurt mixture onto serving plates. Top with the cauliflower. Drizzle with the chimichurri. Season.

Serve with lemon wedges.

Credits: Coles

Photo Credits: Coles