Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 6 people
Estimated cost per serve is 5.9 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2 free range eggs
- 1 1/3 cups panko breadcrumbs
- 2teaspoons smoked paprika
- 1 cauliflower, thickly sliced into 4 steaks
- 5milliliter extra virgin olive oil cooking spray
- 400grams no-added-salt brown lentils
- 3 vine-ripened tomatoes, finely chopped
- 3 spring onions, thinly sliced
- 1/3 bunch continental parsley, leaves picked
- 1tablespoons extra virgin olive oil
- 1 lemon, juiced
- 2 cloves garlic, crushed
- 2tablespoons tahini
- 1/2 cup Greek-style natural yoghurt
Description
Ready in an hour, these crumbed cauliflower "steaks" combine deliciously with the fresh tabouli and creamy, garlicky tahini yoghurt.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Whisk eggs in a shallow bowl. Combine panko and paprika on a large flat plate. Dip cauliflower in egg, then in crumb mixture to coat. Place on prepared tray. Spray with oil, then roast for 45 minutes or until tender and golden-brown. Remove from oven. Season.
Step 2 of 4
Meanwhile, combine lentils, tomato, onion and half of the parsley in a bowl. Add oil, half of the lemon juice and half of the garlic, then toss to combine. Season with pepper.
Step 3 of 4
Whisk tahini, remaining juice, remaining garlic and yoghurt in a bowl. Stir in 2 tbs warm water until smooth and combined. Season.
Step 4 of 4
Divide tabouli and cauliflower among serving plates. Sprinkle with remaining parsley. Serve with tahini yoghurt.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.