>> source: tesco.com/food-love-stories
>> servings: 2
>> time: 30 minutes

Preheat #oven{} to gas 7, 220°C, fan 200°C.

Cut @cauliflower{900%g} (one large or two small) into 4-6 2cm 'steaks', depending on size. Place on a #baking tray{}.

Mix @olive oil{3%tbsp} with @ground cumin{1%tsp} and @smoked paprika{1%tsp}. Season and brush over the steaks. Roast for ~{18%minutes}, or until golden.

== Sides ==

In a #frying pan{}, heat @olive oil{1%tbsp}. Cook @red onion{1} cut into thin wedges and @yellow pepper{1} sliced over medium heat for ~{7%minutes} to ~{8%minutes}.

Add @cherry tomatoes{1%handful} halved and @cumin seeds{1%tsp}. Cook for ~{4%minutes}. Remove from the heat.

In a #pan{} set over medium heat, cook @bulgur wheat and quinoa mix{100%g} with @boiling water{400%ml} and @vegetable stock cube{1}, covered, for ~{15%minutes}. Drain and leave to steam in the pan for ~{5%minutes}.

== Dressing ==

Meanwhile, in a #blender{}, blitz @tahini{2%tbsp}, @lemon juice{3%tbsp}, @runny honey{1%tbsp}, @small garlic clove{1} crushed, and @coriander{20%g} chopped with @water{3%tbsp} to ~{4%tbsp} to loosen.

== Serving ==

Serve the steaks with the veg, the dressing, @pomegranate seeds{2%tbsp} and @mint sprigs{} on top, and a spoonful of grains on the side.