Spiced Cauliflower Steaks with Muhammara Hummus

• annokset: 5 servings
• aktiivinen aika: 30 minutes
• kokonaisaika: 1 hour 10 minutes

Ainekset

1 medium head of cauliflower

2 tsp smoked paprika

1 tsp garam masala

2 tbsp fresh thyme leaves

1/2 tsp asafoetida

2 tbsp extra virgin olive oil or vegan butter

Salt and pepper, to taste

2 roasted red bell peppers*

1/4 cup extra virgin olive oil

1/2 cup roasted walnuts

2 tbsp tahini

1 1/2 cups cooked chickpeas

2 1/2 tbsp tomato paste

1/4 cup breadcrumbs

1 tbsp lemon juice

2 tbsp pomegranate molasses

1 tsp sumac

1 tsp Aleppo chili flakes

2 tsp cumin powder

2 tsp smoked paprika

1/2 tsp asafoetida

1/4 tsp red chili flakes

1 ½ tbsp capers

3 tbsp olive oil

1/4 tsp asafoetida

1/2 cup parsley, finely chopped

1/2 cup coriander, finely chopped

1/4 cup mint, finely chopped

1 tbsp chili antipasto or 1 hot Calabrese pepper in oil

1 Zest of lemon

1 tbsp lemon juice

Salt and pepper, to taste

1 cup canned lentils, drained and patted dry

1 tbsp extra virgin olive oil

1 tsp ground smoked paprika

1/4 tsp asafoetida

Salt, to taste

3 tbsp pomegranate seeds

3 tbsp roasted almonds, chopped

1 tbsp pomegranate molasses

Serve with crusty bread or soft naan/pita

Ohjeet

You can use jarred roasted red peppers for convenience, or roast them yourself for extra flavour. To roast at home, brush the peppers generously with oil and roast at 425°F for about 30 minutes, turning 2–3 times until charred and tender. If using jarred or canned peppers (which tend to be more acidic), reduce the amount of lemon juice in the recipe to ½–1 tablespoon to balance the flavour.

Place all ingredients in a food processor and blend until smooth and creamy. Adjust lemon juice depending on the acidity of your roasted peppers.

Preheat oven to 400°F. Toss dried lentils with olive oil, paprika, hing, and salt. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until crispy.

Heat a skillet over medium heat with a drizzle of oil. Sear the cauliflower steaks for 3–4 minutes on each side, until browned. Add ⅓ cup water, cover with a lid, and let steam for 10–15 minutes or until fork-tender, checking every 5 minutes and adding more water as needed.

Slice cauliflower into 1-inch steaks. Reserve any loose florets for roasting. In a small bowl, whisk together smoked paprika, garam masala, thyme, hing, olive oil, salt, and pepper. Brush the spice mixture onto both sides of the cauliflower steaks.

In a small bowl, whisk together all the sauce ingredients until well combined. Taste and adjust salt and lemon as needed.

Spread a generous layer of muhammara hummus on a plate. Top with a cauliflower steak, a spoonful of herbed lemon sauce, and a sprinkle of lentil crisps. Finish with pomegranate seeds, chopped almonds, and a drizzle of pomegranate molasses. Serve with crusty bread, I love sourdough, or pillowy soft naan or pita smothered in vegan butter

Ravinto

• Kalorit: 484
• Rasva yhteensä: 26 g
• Hiilihydraatit yhteensä: 53 g
• Ravintokuitu: 15 g
• Sokerit yhteensä: 17 g
• Proteiini: 18 g