Cauliflower steak with skyr-tahini sauce and couscous

Ingredients

For 1 serving

• Cauliflower350 g
• Paprikato taste
• Extra virgin olive oil2 teaspoons
• Skyr120 g
• Tahini10 g
• Lemon juiceto taste
• Couscous50 g
• Parsley5 g
• Saltto taste

Contains: gluten, lactose, sesame,

In season: October – March

Method

1. Remove the outer leaves from the cauliflower, wash it and cut a 2–3 cm thick slice from the centre, through the core: the core holds it together. Break the rest into florets.
2. Heat the extra virgin olive oil in a large pan over medium heat, add the steak and florets, sprinkle with paprika and salt and brown for 5 minutes per side, until deep golden.
3. Cover and cook over medium-low heat for another 8 minutes, until a knife tip slides easily into the core.
4. Meanwhile bring a small pan of water to the boil, salt it and pour it over the couscous in a bowl, just enough to cover it by half a centimetre; cover with a plate and leave for 5 minutes, until all the liquid is absorbed, then fluff with a fork and stir in the washed, chopped parsley.
5. Mix the skyr with the tahini, lemon juice and a pinch of salt until smooth.
6. Spread the sauce on the plate, lay the steak and florets on top and serve with the parsley couscous.