B.C. vegetarian recipe: How to make Nuba's cauliflower steak with blood orange tahini

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      Contrary to what some people may believe, steak doesn’t have to mean meat.

      Case-in-point: here’s one delicious way to enjoy a steak that’s not made of meat, complete with a citrus-flavoured sauce. This recipe comes courtesy of local Lebanese restaurant Nuba, which has four locations in Vancouver. 

      Cauliflower steak with blood orange tahini 

      1 cauliflower
      juice of 1 lemon
      1 tsp salt
      olive oil (optional)

      1 tsp paprika
      1 tsp cinnamon
      1 tsp black pepper
      1 tsp coriander
      1 tsp cumin
      ½ tsp allspice

      Blood orange tahini
      juice of 3 blood oranges (can substitute for regular oranges)
      juice of 1 lemon
      3 tbsp pure tahini (can substitute almond or cashew butter)
      ½ tsp salt
      1 clove of garlic, mashed 

      Bring a large pot of water to boil with the lemon juice and salt. Add the whole cauliflower and cook for 7 minutes.
      Remove the cauliflower from the pot. Let cool. Cut in half and rub with the spice mixture and salt to taste.
      Pan fry the halves in olive oil on medium heat until crispy, or roast in the oven at about 200 C (400 F) for 15 to 20 minutes until brown.
      While the cauliflower is cooking, add all the ingredients for the tahini to a bowl and whisk until combined.
      Top the cauliflower with the tahini, and serve.