Ingredients
2 cauliflowers - cut carefully into 1.5 cm thick steaks
2-3 rosemary sprigs
1 garlic bulb, sliced in half
1 Greenleaf Extra Virgin Olive Oil
Salt and pepper
3 tbsp dukkha (middle eastern spice mix)
1 can (410 g) chickpeas, drained
1 lemon
1 cup double cream yoghurt
2 cups rocket or baby spinach
Directions
1
Preheat oven to 180˚C.
2
Carefully lay the cauliflower steaks down on a roasting tray in a single layer.
3
Scatter the rosemary over the cauliflower, add the garlic and drizzle with the olive oil.
4
Sprinkle the dukkha over as well and season well with salt and pepper.
5
Bake the cauliflower for about 15 minutes, then add the chickpeas and bake for another 10 minutes.
6
Squeeze the lemon juice liberally over the steaks.
7
Serve each steak with a dollop of yoghurt and a handful of leaves.
8
Reserve the leftover oil in the roasting tray (if there is any) for your next salad dressing.
Ingredients
Ingredients
2 cauliflowers - cut carefully into 1.5 cm thick steaks
2-3 rosemary sprigs
1 garlic bulb, sliced in half
1 Greenleaf Extra Virgin Olive Oil
Salt and pepper
3 tbsp dukkha (middle eastern spice mix)
1 can (410 g) chickpeas, drained
1 lemon
1 cup double cream yoghurt
2 cups rocket or baby spinach