The latest book by the young Irish athor and TV-chef Donal Skehan is called Meals in Minutes and focuses on honest, real, quick food using simple ingredients.
I love to follow Donal on Instagram. Not only because of his high quality recipes and inspiring videos, but also because of the little peek in his personal life that’s so recognizable to me (Donal’s son Noah is pretty much the same age as my son James) in LA.
I have to say: the recipes in Meals in Minutes are indeed very easy, often quick and always very creative. With lots of handy shortcuts to speed up your cooking time or to give store-bought ingredients that little extra. From chicken laksa to a California lunch bowl.
All recipes are illustrated with pretty pictures that Donal took himself and I know from personal experience just how much work that requires. It definitely shows in the end result: what a stunning book this is!
Today, I’m sharing the recipe for golden brown roasted cauliflower steaks with tahini yogurt. It’s a delicious, easy vegetarian dish that’s surprisingly substantial.
Cauliflower steaks can’t really be compared to their meat counterpart, but the robust roasted slices of cauliflower are definitely as flavorsome and form a lovely vegetarian alternative. The nutty, but also very fresh & creamy tahini yogurt and crispy chickpeas are the perfect accompaniments.
Serves 4:
Ingredients
2 large cauliflowers, sliced into 2cm/1 inch steaks
1 x 400g (14 oz) can of chickpeas, drained and rinsed
olive oil
1 tsp cumin seeds
drizzle of honeY
pinch of smoked paprika
For the tahini yoghurt:
3 tbsp tahini
1 small cup (200g) Greek yoghurt
juice of a lemon, or to taste
2 tbsp toasted pumpkin seeds
handful each of mint and cilantro leaves (or oregano, like I used)
extra-virgin olive oil, for drizzling
Instructions
Preheat the oven to 400F/200°C.
Put the cauliflower steaks and any trimmings and the chickpeas onto two baking trays.
Drizzle with olive oil and add the cumin seeds, honey and paprika. (note: I found it easier to mix the oil and spices first, then coat all veggies with the spice oil)
Turn to coat the cauliflower gently and season well. Roast for 40–45 minutes, turning the cauliflower over halfway through cooking, until tender and golden.
Meanwhile, blend the ingredients for the tahini yoghurt together, loosening it with a little cold water if you need to. Taste and add more lemon juice if you like. Sprinkle some paprika on top.
Spread the tahini yoghurt out over a serving plate and arrange the roasted cauliflower and chickpeas on top. Scatter with the toasted pumpkin seeds and herbs. Finish with a drizzle of extra-virgin olive oil.
