Spice-roasted cauliflower with tahini and sesame seeds topped with seared tuna and a soft-yolk poached egg.
Serves 4 EASY 1 hr
THE FLAVOUR COMBINATIONS
1 head cauliflower, sliced
olive oil, to drizzle and fry
30ml (2 tbsp) garam masala
10ml (2 tsp) smoked paprika
5ml (1 tsp) ground coriander
salt, to taste
splash white spirit vinegar
4 very fresh jumbo eggs
30g butter
4 thick fresh tuna steaks
TO SERVE
tahini paste
sesame seeds, toasted
sumac
crimson microherbs
fresh mint leaves
HOW TO DO IT
1. Preheat the oven to 180˚C. Lay the cauliflower slices in a roasting tray, drizzle with olive oil and the spices and season well with salt to taste. Roast in the oven until soft and slightly charred in places, 30 – 40 minutes.
2. Break an egg into a cup or small bowl and set aside. (It’s best to use the freshest eggs possible – look for the longest sell-by date.) Bring a large pot of water to a gentle simmer. Add a splash of vinegar. Vigorously stir the water in a circular motion to create a well in the centre of the water. Pour the egg from the cup into the well in the water. Repeat this process with the remaining 3 eggs and poach each egg, one at a time, in the simmering water, 3 – 4 minutes for soft. Carefully remove with a slotted spoon and place in a bowl of warm water to rinse off the vinegar, then drain on paper towel.
3. Heat a little olive oil in a pan over very high heat, add the butter and tuna steaks and fry, 1 – 2 minutes on each side. Season well with salt to taste.
4. To assemble, place a few slices of roasted cauliflower on plates. Drizzle with the tahini paste and sprinkle with sesame seeds. Top with a seared tuna steak and poached egg, and sprinkle with sumac, microherbs and fresh mint to serve.
Brought to you by Food and Home