Pam Seared Cauli Steaks With Turmeric Tahini & Walnuts

by Zars Kitchen Admin
Pam Seared Cauli Steaks With Turmeric Tahini & Walnuts

Insane textures and flavours in this stunning centrepiece of a salad!!  

A new and improved recipe, guys… I’ve made a version of this dish before by roasting a whole Romanesco cauliflower., But this is caused by pan cooking and is so much easier and faster without compromising on flavour!!

The dressing is simply blitzed in the food processor and made with fresh turmeric, ginger, miso paste, tahini, olive oil, cumin, sherry vinegar and water; it is then passed through a fine sieve to remove the little ginger and turmeric strands and garnished with pomegranate, gorgeous California Walnuts that were kindly gifted me from @walnuts_uk, fresh coriander and pomegranate.

Pam Seared Cauli Steaks With Turmeric Tahini & Walnuts

Pam Seared Cauli Steaks With Turmeric Tahini & Walnuts

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Whole Cauliflower
  • Olive oil
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 0.5 tsp Chilli powder
  • Sea salt flakes
  • 40g Walnuts
  • 2 tbsp butter (I used my homemade curry leaf butter, but regular butter works fine)
  • GARNISH with a bit of chopped fresh coriander and pomegranate perils
  • 2” piece fresh Turmeric
  • 0.5” piece of fresh Ginger
  • 1 tbsp White Miso
  • 240g cup Tahini
  • 180ml Water
  • 2 tbsp EVOO
  • Salt to taste
  • 0.5 tsp Cumin
  • 3 tbsp Sherry Vinegar


  1. Pre-heat oven to 180°C
  2. Place the walnuts on a baking tray lined with parchment paper, roast in the oven for 7-10 minutes until golden and crispy, coarsely chop and set aside
  3. Remove the outer leaves from the cauliflower and trim the stem, so it has a flat base, then cut into four steaks about 1.5” thick.  Trim the sides so that all the steaks have two flat sides
  4. Mix the spices into about 4 tbsp of olive oil and rub it all over the steaks
  5. Heat a large frying pan over medium with a bit of oil, melt the butter in the pan, gently add the steaks, and cook on both sides until golden brown and tender, about 10-15 minutes.
  6. Blitz all ingredients for Turmeric Tahini in a food processor
  7. Strain the mixture through a fine sieve to remove any of the ginger and turmeric strands
  8. Place the steaks on a serving plate, drizzle the turmeric tahini and scatter over the walnuts
  9. Garnish with chopped coriander and pomegranate perils
  10. Enjoy!
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