Roast Cauliflower Steaks with Tahini, Kale & Lemon

Ingredients

• 8 oz (225 g) cauliflower
• 2 tsp (10 ml) extra-virgin olive oil
• 2 1/2 oz (75 g) kale
• 1 oz (25 g) goat cheese
• 2 1/2 oz (70 g) cottage cheese, 2%
• 1 tbsp (15 g) tahini
• 1 tbsp (15 ml) lemon juice
• 2 (6 g) garlic cloves, grated
• 1 tbsp (3 g) fresh parsley
• 1 1/2 oz (40 g) celery, cut in sticks

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C) and set out a rimmed baking sheet. Cut the cauliflower through the core into thick slabs.
2. Brush with olive oil, roast 20 minutes, until deep golden, adding the kale for the last 6 minutes, goat cheese for 3.
3. Whip the cottage cheese smooth with the tahini, lemon juice and garlic; loosen with water to pour.
4. Spoon onto warm plates with the steaks, kale and parsley.
5. Base keeps three days; with celery.