The LOWDOWN

THIS RECIPE IS ALSO FANTASTIC WITH DUKKAH. SPRINKLE A LITTLE OVER THE TOP BEFORE SERVING

Sensational sumac steaks

» SERVES 4

1 head of cauliflower
1 large head of broccoli
2 tbsp coconut oil
125ml (½ cup) extra-virgin olive oil
1 tbsp sumac
1 tsp ground cumin
½ tsp chilli powder
½ tsp garlic powder
Sea salt and freshly ground black pepper
1 handful of flat-leaf parsley leaves, roughly chopped

DRESSING

2 tbsp hulled tahini
125g (½ cup) coconut yoghurt or canned coconut cream
125ml (½ cup) lemon juice
Sea salt and freshly ground black pepper

1 Preheat the oven to 180°C and line two baking trays with baking paper.

2 Sit the cauliflower upright on a chopping board and cut four even slices about 4cm thick out of the centre. Repeat with the broccoli.

3 Melt the coconut oil in a large