Vegan pan-fried cauliflower with tahini dressing

Vegan pan-fried cauliflower with tahini dressing: spiced cauliflower from the pan with garlic, lemon, olive oil and creamy tahini.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 320 kcal per serving
• Protein: 12 g
• Fat: 18 g
• Carbs: 28 g

Ingredients

• 1 cauliflower
• 1 garlic clove
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 tsp sweet paprika
• Salt and pepper

Method

You’ll need: frying pan · chopping board · knife

1. Wash the cauliflower, break it into small florets and finely chop the garlic.
2. Gently heat the olive oil in a large frying pan and fry the cauliflower over a medium heat until golden brown.
3. Add the garlic and paprika, fry briefly and season everything with salt and pepper.
4. Stir the tahini with the lemon juice and a little water until you have a smooth, creamy dressing. Season to taste with salt and pepper.
5. Keep cooking the fried cauliflower until it is soft but still has a little bite.
6. Arrange the cauliflower on plates, spoon over the tahini dressing and serve hot straight away.

Good to know

When cauliflower takes on colour in the pan, it gets really good. Add a creamy dressing that rounds everything off nicely.

Swaps

Tahini → almond butter (milder flavour, also provides plant fats and some calcium). Cauliflower → broccoli (prepared the same way, adds more vitamin C). Olive oil → avocado oil (stable at high heat, with lots of monounsaturated fats). Lemon juice → lime juice (fresh acidity, also contains vitamin C).

Allergens

Tahini contains sesame and is an allergen; for children, season mildly and cook the cauliflower until soft; during pregnancy the dish is unproblematic with fresh, well-washed ingredients.

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