Inspired by: Roast cauliflower (Ottolenghi-style)
- Kapha seasonJan – May in the north
- Pitta seasonJun – Sep in the north
Cauliflower Steaks with Tahini & Pomegranate
- Serves
- 4
- Portion
- 1 steak + sauce
- Time
- 40 min
- Texture
- Tender
- Season
- Kapha season (late winter – spring)Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Cauliflower | 1 large head | 800 g | 4000 g | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Cumin (jeera) | ½ tsp | 1 g | 5 g | |
| Turmeric powder | ¼ tsp | 0.5 g | 2.5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Tahini (sesame paste) | 2½ tbsp | 40 g | 200 g | |
| Lemon juice | 4 tsp | 20 ml | 100 ml | |
| Water | 3 tbsp | 40 ml | 200 ml | |
| Pomegranate arils | ⅓ cup | 60 g | 300 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | parsley, mint | 8 g | 40 g |
Method
How to cook it
Step 1: Slice cauliflower into 2-cm steaks; blanch 3 minutes.
Step 2: Brush with oil, cumin, turmeric and salt; roast at 210 °C (410 °F) 20 minutes, turning once.
Step 3: Whisk tahini, lemon, water and a pinch of salt to a sauce.
Step 4: Serve with sauce, pomegranate and herbs.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromGarlic-tahini→Toplain lemon-tahini
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