Roasted Cauliflower Steaks

Featuring So Delicious Dairy free Coconutmilk Yogurt Alternative

The inspiration

  • Cauliflower, 1 head
  • Olive Oil, as needed
  • Kosher Salt, as needed
  • Freshly Ground Pepper, as needed
  • Crispy Harissa Chickpeas
    • 1 14.5-oz. can Chickpeas, canned, drained, rinsed and pat dried with paper towel
    • 2 Tbs. Olive Oil
    • 1 Tbs. Ground Harissa
    • ½ tsp. Kosher Salt
    • Freshly Ground Pepper, as needed
  • Green Coconut Yogurt-Tahini Sauce
    • 3 Garlic Cloves, minced
    • ½ cup Cilantro
    • ½ cup Parsley Leaves
    • 1 tsp. Ground Cumin
    • 2 tsp. Kosher Salt
    • ½ cup Tahini
    • 1 ½ cups So Delicious Unsweetened Coconutmilk Yogurt Alternative
    • ½ Lemon, juiced
    • ¾ cup Water
    • Sea Salt, to taste
  • Accouterments
    • 1 ½ cups So Delicious Unsweetened Coconutmilk Yogurt Alternative
    • Fresh herbs, (parsley, cilantro), picked, as needed
    • Pomegranate seeds, as needed
    • Crushed pistachios, as needed
    • Fresno chile, seeds removed, thinly sliced, as needed

the technique

1. For the Cauliflower: Preheat oven to 400°F. Remove the green outer leaves and cut cross sections of the cauliflower into ½-inch (1¼-cm) thick slices. Remove any parts of the fibrous core of the cauliflower that remain.

2. Heat oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8–12 minutes. Let cool slightly.

3. For the Crispy Harissa Chickpeas: Place chickpeas in a large bowl, add olive oil, harissa, salt and pepper. Mix well until all the chickpeas are coated.

4. Lay chickpeas out flat onto a large baking tray. Place chickpeas in oven and bake at 400°F for 25-30 minutes, tasting to ensure they are not over or under done.

5. For the Green Coconut Yogurt-Tahini Sauce: Pulse garlic, cilantro, parsley, cumin, and salt in a food processor until similar in texture to pesto. Add tahini, yogurt alternative and lemon juice; process 30 seconds. If desired, pour water in while motor is running to thin the sauce. Season to taste with salt.

6. To serve: Swipe plate with yogurt alternative or Green Coconut Yogurt-Tahini Sauce, top with roasted cauliflower steak and drizzle with Green Coconut Yogurt-Tahini Sauce. Garnish with crispy chickpeas and accouterments.

In Recipes / Plant-Based