Servings |
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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
Ingredients
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Instructions
- Pre-heat oven to 180°d
- Rub your cauliflower steaks with olive oil and season with salt and pepper then bake in the oven for 20 minutes
- 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.
- To make the salad mix tomato, cucumber and basil in a bowl then dress with olive oil and vinegar.
- 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.
- 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.
- Plate your cauliflower steak on a bed of beetroot hummus then top with your fresh salad and poached egg.
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