The LOWDOWN
Feb 23, 2020
5 minutes
THIS RECIPE IS ALSO FANTASTIC WITH DUKKAH. SPRINKLE A LITTLE OVER THE TOP BEFORE SERVING
Sensational sumac steaks
» SERVES 4
1 head of cauliflower
1 large head of broccoli
2 tbsp coconut oil
125ml (½ cup) extra-virgin olive oil
1 tbsp sumac
1 tsp ground cumin
½ tsp chilli powder
½ tsp garlic powder
Sea salt and freshly ground black pepper
1 handful of flat-leaf parsley leaves, roughly chopped
DRESSING
2 tbsp hulled tahini
125g (½ cup) coconut yoghurt or canned coconut cream
125ml (½ cup) lemon juice
Sea salt and freshly ground black pepper
1 Preheat the oven to 180°C and line two baking trays with baking paper.
2 Sit the cauliflower upright on a chopping board and cut four even slices about 4cm thick out of the centre. Repeat with the broccoli.
3 Melt the coconut oil in a large
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