Cauliflower Steak with Bean Dip

Ingredients

• 800 g small cauliflower (1 small head)
• 6 tbsp Olive oil
• paprika powder
• chili flakes
• 0.5 tsp dried thyme
• Salt
• Pepper
• 30 g Cashews (2 tbsp)
• 30 g rolled oats (2 tbsp)
• 10 g poppy seeds (1 tbsp)
• 240 g white beans (canned; drained weight)
• 150 g Yogurt (3.5% fat)
• 1 tsp turmeric powder
• a squeeze of lemon juice
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Clean the cauliflower, wash it, cut it into 1 cm thick slices and place them on a baking sheet lined with parchment paper. Mix 5 tbsp oil with paprika powder, chili flakes, 1/4 tsp thyme, salt and pepper and pour over the cauliflower slices. Bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for 15–20 minutes.

2. 2.

   In the meantime, roughly chop the cashews. Heat the remaining oil in a pan. Toast the oats, cashews, poppy seeds and remaining thyme in it for 3 minutes over medium heat. Remove from the pan and set aside.

3. 3.

   Puree the beans with yogurt and season with salt, pepper, turmeric and lemon juice. Wash, shake dry, chop the parsley and mix half of it into the bean dip.

4. 4.

   Remove the cauliflower steaks from the oven, place them on plates, serve with the dip and sprinkle with cashew mixture and the remaining parsley.