Cauli Steaks w Green Tahini Dressing + Beetroot Hummus

cauli steak.jpg

Ol’ cauli isn’t just a low carb substitute, it’s actually super nutritious and delicious. 
Cauliflower is  high in vitamin C- you probably wouldn’t guess it because it’s not bursting with tang like it’s juicy pals oranges and kiwis. Vitamin C is an antioxidant, which protects our cells from free radical damage and inflammation.

It’s also a good source of vitamin K and folate- again you probably wouldn’t know because these nutrients are normally associated with our dark leafy greens. It’s also got pantothenic acid, vitamin B6, manganese, phosophorus, potassium and magnesium.  Cauliflower is packed with fibre to keep you regular, keep you fuller for longer and feed our gut bacteria (reduce inflammation, promote digestive health).

My favourite thing about cauliflower is it’s choline content. Choline is important for maintaining the integrity of our cell membranes, metabolism support and DNA synthesis. 
It’s also important for our synthesis of neurotransmitters, which we need for a health nervous system. Choline is also a liver loving nutrient and can aid in lowering fat build up in the liver.

INGREDIENTS

1 cauliflower

1 tbsp olive oil

Green Tahini Dressing

1 tbsp tahini

1 large handful of preferred fresh herbs (I used coriander, parsley, mint)

1 tbsp apple cider vinegar

Juice of half a lemon

1 tbsp of water

Pinch of salt

1 clove garlic

1 tbsp olive oil

Beetroot hummus

1 small beetroot, cooked

½ can chickpeas

Juice of half a lemon

1 clove garlic

1 tbsp tahini

1 tbsp olive oil

Preheat your oven at 180 degrees.  Line or oil a baking tray. Cut cauliflower into thirds length wards. Place cauliflower in prepared baking tray and brush with olive oil and season with salt and pepper.  Roast for 15 and gently turn over each steak. In a bowl mix half a tin of chickpeas with a pinch of sumac and a pinch of coriander powder, then add this to the making tray for a further 15 mins.

In a food processor combine tahini, fresh herbs, apple cider vinegar, lemon juice, water, garlic and salt until desired consistency (I like a few chunks).

In a food processor combine beetroot, chickpeas, lemon, garlic, tahini, olive oil.

Smear a layer of hummus on your plate, place the cauliflower steak in the centre drizzle with green tahini dressing.