[difficulty] medium
[serving] 2
  • 1 medium-large cauliflower
  • 1-2 tbsp organic butter
  • 2 tbsp dukkah (see below for recipe or buy ready made)
  • 200g baby spinach leaves
  • 100g ewe’s curd (or unpasteurised soft goats cheese)
  • 2 tsp capers
  • 1 tsp nigella seeds
  • Sea salt


  • 75g chopped roasted hazelnuts
  • 2 tbsp sunflower seeds
  • 2 tbsp coriander seeds
  • 2 tbsp sesame seeds
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp nigella seeds
  • 1/2 tsp sea salt
  • Pinch black pepper

Green tahini

  • 1 tbsp tahini
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp extra virgin olive oil
  • Juice 1/2 lemon
[time] 1 hour
  1. First make the dukkah. Preheat the oven to 150C/Gas 2. Line a baking tray with parchment paper.
  2. Mix all of the dukkah ingredients together in a small bowl, place on the baking tray and bake for 15 minutes. Remove from the oven.
  3. You will only need 2 tablespoons for this recipe but its worth making a bigger batch so you can store the remainder in an airtight jar (let it cool completely before) – it will keep for about a month.
  4. Turn up the oven to 200C/Gas 6. Line a baking tray with parchment. Trim the ends cut the cauliflower vertically into ‘steaks’ about 2-3cm thick – you should get 4 steaks per cauliflower. Lay them on the baking tray.
  5. In a pan, melt the butter and drizzle over the cauliflower. Put the pan to one side as you will use it for the spinach. Divide the dukkah evenly over the cauliflower steaks, then bake for 30 minutes.
  6. Meanwhile make the green tahini dressing. In a small bowl mix together all the ingredients. Set aside.
  7. About 5 minutes before the cauliflower is due out of the oven, add the spinach to the saucepan and cook over a medium heat until it has wilted. Divide between two plates.
  8. Place two cauliflower steaks on each plate. Crumble the curd, or cheese, over the steaks and add the capers. Drizzle with a generous tablespoon of the tahini dressing, sprinkle over the nigella seeds and season with sea salt.
CauliflowerCauliflowers are cruciferous vegetables, which are known for their low calorie content, and concentration of high fibre, vitamin K and folates. Importantly, these types of veg also boast high quantities of phytonutrients, compounds which are known for reducing inflammation and fighting cancer. In summary, cauliflower packs an earthy punch when it comes to gut health.

Eve Kalinik

A self confessed ‘gut enthusiast’ and a specialist in the area of gut health, Eve believes that maintaining a healthy gut is at the core of our wellbeing. We partnered with the nutritional therapist, who is also the author of ‘Happy Gut, Happy Mind’ and ‘Be Good To Your Gut’, for our Good Gut Feels movement - encouraging the nation to improve our gut health!

What's Inside