Cauliflower Steaks with Turmeric Dip

Ingredients

• 4 Carrots
• 4 Garlic cloves
• 140 ml olive oil
• Salt
• 1 Cauliflower
• 0.5 tsp ground turmeric powder
• Pepper
• 2.5 tbsp vinegar
• 4 eggs
• 400 g chickpeas (drained weight; canned)
• 2 tbsp tahini (30 g; sesame paste)
• 2 tbsp lemon juice
• Cayenne pepper
• 4 young spring onions
• 10 g watercress (2 handfuls)

Instructions

1. 1.

   Peel and quarter the carrots lengthwise. Peel the garlic and crush it. Combine both with 1 tbsp olive oil and a pinch of salt in a baking dish and bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 35 minutes.

2. 2.

   Meanwhile, line a baking sheet with parchment paper. Clean the cauliflower, remove leaves, wash it, and cut the head into four roughly 2 cm thick slices; break the rest into florets and also slice them thickly. Mix 4 tbsp olive oil with turmeric, salt, and pepper. Spread the cauliflower slices on the baking sheet, brushing them with the turmeric oil.

3. 3.

   Remove the carrots from the oven and let them cool. Reduce the oven temperature to 180 °C. Place the cauliflower in the oven and bake for about 20 minutes. Just before finishing, raise the heat to grill mode and grill the cauliflower for another ~5 minutes until lightly browned; then remove it.

4. 4.

   In a pot, bring about 2 l of salted water with vinegar to a boil. Carefully crack each egg into a small bowl, then slide them one by one into the near‑boiling water. Using a slotted spoon, lift the eggs into a round shape and poach for 4–5 minutes. Then remove and drain.

5. 5.

   Meanwhile, rinse and drain the chickpeas. Blend carrots, garlic, tahini, lemon juice, and remaining oil in a blender until smooth. Season the dip with cayenne pepper, pour it into a bowl, and lightly grind more pepper over it.

6. 6.

   Trim and wash the spring onions, then cut them thinly into rings. Wash the watercress and dry it by spinning. Arrange cauliflower steaks on plates with 1–2 tbsp of dip, top each with a poached egg and open it slightly. Decoratively scatter watercress and spring onion rings around the plate.