Cauliflower Steak w. Beetroot Hummus, Tomato & Cucumber Salad Served w. A Poached Egg!

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Cauliflower Steak w. Beetroot Hummus, Tomato & Cucumber Salad Served w. A Poached Egg!
Servings
Ingredients
  • 1 cauliflower sliced into 2cm slices
  • 1 clove garlic minced
  • 1 lemon rind and juice
  • 1 cup tahini
  • 1 1/2 cups chickpeas
  • 1 cup olive oil
  • 1 large beetroot peeled and diced
  • 1/2 cup basil leaves
  • 1/2 cup tomatoes sliced
  • 1/2 cup cucumber sliced
  • 2 Eggs
  • 1 tbs vinegar
  • 5 litres water
Servings
Ingredients
  • 1 cauliflower sliced into 2cm slices
  • 1 clove garlic minced
  • 1 lemon rind and juice
  • 1 cup tahini
  • 1 1/2 cups chickpeas
  • 1 cup olive oil
  • 1 large beetroot peeled and diced
  • 1/2 cup basil leaves
  • 1/2 cup tomatoes sliced
  • 1/2 cup cucumber sliced
  • 2 Eggs
  • 1 tbs vinegar
  • 5 litres water
Instructions
  1. Pre-heat oven to 180°d
  2. Rub your cauliflower steaks with olive oil and season with salt and pepper then bake in the oven for 20 minutes
  3. While your cauliflower steaks is baking its time to make my gorgeous beetroot hummus, in a blender add tahini, garlic, lemon, chickpeas, olive oil and beetroot and blend until smooth then season with salt and pepper.
  4. To make the salad mix tomato, cucumber and basil in a bowl then dress with olive oil and vinegar.
  5. Place a pot of water on the stove on a high heat and bring to the boil, then turn the stove down to a low to medium heat till waters comes to a light simmer, then add vinegar to the water.
  6. Crack your fresh eggs into a coffee cup or ramekin then gently poor eggs into the water, let it cook for about 4-5 min, then gently remove with a slotted spoon.
  7. Plate your cauliflower steak on a bed of beetroot hummus then top with your fresh salad and poached egg.

Written by mattsadmin