Cauliflower steaks with tahini sauce

The ultimate meet-free meal cauliflower “steak”. If you never had it before, it's exactly what it sounds like: cauliflower sliced lengthwise into “steaks,” seasoned, and either grilled or roasted. You can serve these “steaks” in any number of ways—topped with grilled breadcrumbs, with cappers, or any spice you like or over creamy feta for instance—but we love the simplicity of this recipe. A quick and easy way to bring out the flavours of a great quality olive oil.

Ingredients: 

• 2 cauliflower

• 1 large garlic clove

• 100ml Greek yogurt

• 1½  tbsp tahini

• 2 tbsp lemon juice

• 4 tbsp Ageras olive oil and some extra to drizzle 

• 1 tbsp of toasted seeds of your choice

• sea salt and freshly ground black pepper 

• few leaves of parsley 

Method:

Slice the cauliflowers lengthwise into “steaks,” drizzle with 3 tbsp of olive oil and season well, and either grilled or roasted until tender on the inside and crispy on the outside. In the meantime crush the garlic and add it in a bowl together with the rest of the olive oil, yoghurt, tahini, lemon juice and mix to form the tahini sauce. Season to taste and if you prefer a more loose consistency add some water and. Serve each “steak” with a liberal amount of tahini sause, the toasted seeds and parsley and drizzle with some olive oil.