Serves 2


2 small cauliflowers, cut into thick steaks (2 from each head)
¼ cup coconut oil, melted
Salt and pepper to season
1 tablespoon dukkha


2 teaspoons coconut oil
200 g chickpeas, drained and roughly chopped
1 cup kale, roughly chopped
2 large medjool dates, roughly chopped
¼ cup almonds, roughly chopped
1 handful mint, chopped
1 handful parsley, chopped
20-50 g cube goat’s cheese (alternatively you can use vegan fetta)
2 tablespoons pomegranate seeds, fresh or frozen
Hummus to serve


Preheat the oven to 200°C. Lay the cauliflower steaks out on a board or tray and coat both sides with coconut oil and a good seasoning of salt and pepper, and gently massage it in using your hands. Heat a little more coconut oil in a large ovenproof frying pan over medium heat and fry the cauliflower steaks. Cook for a few minutes on each side, making sure they have turned a golden colour, sprinkle with dukkha, then transfer to the oven and cook for a further 12 minutes or until they are tender.

Meanwhile, heat some coconut oil in a large pan over medium heat and throw in the chickpeas, kale and dates and fry it off for few minutes. Now add the almonds and herbs, turn off the heat and give it a good mix.

Grab two serving plates and put on a good smear of the hummus. Place two cauliflower steaks on each plate, a big spoonful of the middle eastern mix and garnish with crumbled goat’s cheese and pomegranate seeds. Serve with extra hummus (optional).

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