Oven-roasted cauliflower steaks with a creamy cashew-tahini sauce, finished with pomegranate and parsley — a lunch favourite from the nFit programmes.
Makes 2 servings
Nutrition (per serving, estimated)
- Energy: 470 kcal
- Protein: 14 g
- Fat: 36 g
- Carbohydrate: 28 g
- Fibre: 8 g
Estimated values.
Ingredients
- 1 cauliflower, cut into thick slices
- 2 tablespoons olive oil + your favourite spices
- Sauce: ½ cup raw cashews, 2 tablespoons room-temperature tahini, 4 cloves garlic, 6 tablespoons water
- Pomegranate seeds and finely chopped parsley, to garnish
Method
Mix the olive oil and spices and brush both sides of the cauliflower slices. Roast in a preheated 200 °C oven until golden on top. For the sauce, blend the cashews, tahini and garlic; add the water gradually and keep blending until smooth. Drizzle the sauce over the roasted cauliflower and garnish with pomegranate and parsley. Enjoy!
Originally shared on our Instagram.