Cauliflower Steak with Harissa Tahini Sauce
Ingredients
Steak
- 1 large cauliflower
- 1 tbsp smoked paprika
- 3 garlic cloves
- 2 tbsp butter
Sauce
- 4 tbsp tahini
- 1 tsp harissa paste
- 1 garlic clove
- 1 lemon
- 3 tbsps water
Beans
- 700g butter beans
- 60g green herbs
- 1 lemon
- 2 tbsp nutritional yeast
- Olive oil
- Salt
- Pepper
- Pomegranate seeds
Preparation
For the beans, drain and reserve the liquid, then blend with the green herbs, lemon juice, nutritional yeast, and a touch of olive oil until smooth. Add some bean liquid to adjust consistency and season with salt and pepper.
For the sauce, mix tahini, harissa, and lemon juice, then grate in one garlic clove. Whisk, adding some water to loosen until desired consistency is reached. Season to taste with salt and pepper.
For the steaks, chop the cauliflower into steaks, yielding about two from the middle of a large one. Save the extra florets and leaves for another recipe.
Season the steaks with salt, pepper, and paprika on both sides, then drizzle with oil and massage well.
Heat a frying pan to medium-high heat, add 2 tablespoons of olive oil. Once hot, add the steak and press down to get a good sear. After several minutes, flip and cook the other side until golden.
Bash the garlic cloves, then add them with the butter and baste continuously. Once cooked, remove from the pan.
To serve, pour the bean purée into the middle of a plate and spread with a spoon. Place the steak on top, drizzle with the tahini sauce, and garnish with pomegranate seeds and fresh green herbs.
