INGREDIENTS
2
1-inch thick cauliflower “steaks” from, thick
1/4 cup
Chickpeas, cooked
2
Garlic cloves
1 tbsp
Golden raisins
1/2 tsp
Lemon, zest
2 tbsp
Parsley
2
Red bells peppers, roasted
2 tbsp
Tomato paste
1 tsp
Paprika, sweet
2
Sea salt and freshly ground black pepper
1/4 cup
Olive oil, extra-virgin
2 tbsp
Red wine vinegar
1 tbsp
Sunflower oil
1/4 cup
Almonds
1/4 cup
Hazelnuts, toasted
2 tbsp
Pine nuts, toasted
3 tbsp
Water