Cauliflower Steak with Black Rice, Lambs Lettuce & Black Tahini Drizzle
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A vegetable side dish made from cauliflower steaks, black rice, lambs lettuce and a black tahini drizzle
Recipe type: Side Dish
Serves: 2
  • 1-2 cauliflowers, enough to get at least 4 steaks
  • 80g black rice
  • large handful lambs lettuce
  • 2 spring onions, finely sliced
  • scattering of black sesame seeds
  • olive oil, salt
Black tahini drizzle
  • 2 Tbs black tahini paste
  • 1 Tbs water
  • 2 tsp brown rice vinegar
  • 1 tsp sesame oil
  • 1 tbs water
  • pinch salt
  1. First pre-heat the oven to 180C.
  2. Rinse your rice, and cook as per packet instructions. I would usually suggest in 1 quantity rice to 1.5 quantity boiling water with a pinch of salt. It should take around 35 minutes. Drain and rinse in cool water, leave to cool.
  3. Meanwhile prepare your cauliflower steaks as per video. Place on a lined backing sheet and drizzle with olive oil and add a pinch of salt. Roast for 20 minutes, or until crispy and the a knife glides easily through the stem
  4. You can now prepare your drizzle also. Combine the tahini paste with water, sesame oil and vinegar with a small whisk or spoon, making sure there are no lumps of paste. Add salt and taste. If not tangy enough add more vinegar.
  5. When you're ready to plate up spread the rice over the bottom of the dish, and top with the steaks, spring onions and black sesame seeds. Drizzle over the dressing (I used a cheffy squeezy bottle for accuracy but you can just pour it over), then add the lambs lettuce and take to the table.
If you can't find black sesame this will work with white sesame, but you may need to adjust the quantities of vinegar and oil as it will taste different.
Wild rice would be excellent in this dish.
Recipe by Natural Kitchen Adventures at