Recipe courtesy of The Diplomat, Hamilton.
Visit them at thediplomat.ca or call 905.523.4343
Combine the herbs, garlic, lemon zest and cumin in a food processor.
Pulse until the texture of a coarse puree and then add the tahini and lemon juice.
Pulse until the mixture is very thick, slowly drizzle in the cold water until the tahina becomes smooth and creamy and easily pourable (the consistency of a thick salad dressing).
This recipe will make more than needed for the cauliflower, but is lovely drizzled over roasted vegetables, thinned and use as a salad dressing or dip. Keeps for 1 week in the fridge.
Begin by sprinkling your sliced cauliflower with the salt and sugar, evenly on both sides. Allow to sit with the salt/sugar mixture for 15 minutes and then rinse clean. Once rinsed, evenly coat the cauliflower steaks on both sides with the Chermoula Marinade.
While the cauliflower is marinating, preheat your grill. Keep one side of the grill high for searing and the other a little lower for finishing the steaks.
Brush the marinated cauliflower with a little bit of olive oil and set them on the hot grill, sear it for 2 minutes and then flip over and sear for another 2 minutes. Move them to the cooler side of the grill and cook until tender and the core is easily pierced with the tip of a knife (approx. 15-20 minutes).
While the cauliflower is finishing cooking on the cooler side of your grill, quarter your radicchio, brush with olive oil and season with kosher salt. Place cut side down on the hot grill and let it char (2-3 minutes), turning once. The outer leaves will blister and impart a lovely smoky flavour to the finished dish.
Once charred, remove from the heat and coarsely chop, put into a bowl and toss with the remaining salad ingredients. Add lemon juice and salt to balance the flavour.
Place a few tablespoons of the herb tahina in the centre of each plate. Place the warm cauliflower steak on top of the tahina. Divide the warm olive oil salad into equal portions and top each steak with it.
Liberally scatter the garnish of sesame seeds, pomegranate seeds, mixed herbs, chickpeas and scallions on top of each of steak. Finally drizzle more of the herb tahina sauce on top and enjoy!
Dive into this colourful mountain of flavour! This vegan-inspired dish is zesty, sweet and has a hint of spice. It's an impressive dish to prepare at home for a dinner party, and is a delicious addition to the menu at The Diplomat. Try it today!
Ingredients
Directions
Combine the herbs, garlic, lemon zest and cumin in a food processor.
Pulse until the texture of a coarse puree and then add the tahini and lemon juice.
Pulse until the mixture is very thick, slowly drizzle in the cold water until the tahina becomes smooth and creamy and easily pourable (the consistency of a thick salad dressing).
This recipe will make more than needed for the cauliflower, but is lovely drizzled over roasted vegetables, thinned and use as a salad dressing or dip. Keeps for 1 week in the fridge.
Begin by sprinkling your sliced cauliflower with the salt and sugar, evenly on both sides. Allow to sit with the salt/sugar mixture for 15 minutes and then rinse clean. Once rinsed, evenly coat the cauliflower steaks on both sides with the Chermoula Marinade.
While the cauliflower is marinating, preheat your grill. Keep one side of the grill high for searing and the other a little lower for finishing the steaks.
Brush the marinated cauliflower with a little bit of olive oil and set them on the hot grill, sear it for 2 minutes and then flip over and sear for another 2 minutes. Move them to the cooler side of the grill and cook until tender and the core is easily pierced with the tip of a knife (approx. 15-20 minutes).
While the cauliflower is finishing cooking on the cooler side of your grill, quarter your radicchio, brush with olive oil and season with kosher salt. Place cut side down on the hot grill and let it char (2-3 minutes), turning once. The outer leaves will blister and impart a lovely smoky flavour to the finished dish.
Once charred, remove from the heat and coarsely chop, put into a bowl and toss with the remaining salad ingredients. Add lemon juice and salt to balance the flavour.
Place a few tablespoons of the herb tahina in the centre of each plate. Place the warm cauliflower steak on top of the tahina. Divide the warm olive oil salad into equal portions and top each steak with it.
Liberally scatter the garnish of sesame seeds, pomegranate seeds, mixed herbs, chickpeas and scallions on top of each of steak. Finally drizzle more of the herb tahina sauce on top and enjoy!
