RECIPES

CAULIFLOWER STEAKS WITH RED HUMMUS

SERVES: 4 PREP: 15 mins COOKING: 10 mins

I don’t really understand the attraction of fake meat that bleeds. Who is it going to attract? For me, part of the attraction of plant-based dishes is precisely that they don’t bleed. It’s probably something to do with carnivore guilt. Still, for that section of society here’s a steak that comes swimming in something sort of red that doesn’t involve a laboratory Petri dish.

INGREDIENTS:

2 teaspoons cumin seeds
juice of 1 lemon
60 ml (¼ cup) olive oil
sea salt and freshly ground black pepper
35 g (¹/³ cup) currants
finely grated zest of ½ lemon
2 small heads cauliflower
¹/³ cup flat-leaf parsley leaves

RED HUMMUS (AKA MUHAMMARA):

150 g roasted red capsicum (from a jar is fine)60 g (½ cup) walnuts, toasted400 g can chickpeas, rinsed and drained2 garlic cloves, crushed1 tablespoon tahini1 tablespoon harissa2 teaspoons ground cumin2 tablespoons freshly squeezed lemon juice2 small ice2 tablespoons olive oilsea salt and freshly ground black pepper