Cauliflower steaks are a wonderful way to enjoy a "meaty" vegetarian dish that pairs well with seasonal vegetables. Make sure you have at least a 10-inch skillet with a lid. (Shhh, this dish is vegan, too.)
1 head of cauliflower, leaves removed
1 tbsp olive oil
Fine sea salt
2 tbsp tahini paste
Wedge of lemon
1 tbsp chopped parsley
Using a sharp knife, make a vertical incision from the top of the head to the base, slicing the cauliflower in half, thirds or fourths to make 1-inch "steaks". Use your knife or a smaller paring knife to trim away any extra leaves or tougher bits of stem from the base.
Heat a tablespoon of olive oil in a skillet over medium heat, allowing it to coat the pan. Place your cauliflower steaks in the pan, moving them around so they get a quick coat of oil. Sprinkle with a pinch of fine sea salt.
Sear the steaks on one side for three minutes or until golden with flecks of char. Flip the steaks and cover the skillet with a lid, making sure you turn down your heat to medium-low. The steam produced in the covered pan will cook the cauliflower until tender. The charred bits will give the steaks a deliciously nutty flavor, so don’t be afraid if things get a little crispy and brown in the pan.
Cook the steaks for five minutes or until tender. Steaks will be ready when you can easily pierce the cauliflower with a knife.
While the steaks are cooking, add tahini paste to a mixing bowl with a squeeze of a lemon wedge. Add a tablespoon of water and mix ingredients with a whisk. This is a little bit of an art versus a precise science. You're aiming for a thin, runny, off-white tahini dressing. Keep adding a dash of water until you reach that consistency. Add more salt or lemon to taste. The tahini plus the nuttiness of the cooked cauliflower creates a very rich and savory flavor.
When the steaks are done, plate and drizzle with tahini dressing. Sprinkle with the chopped parsley. Serve.
Learn more about cauliflower in Katie’s full post on Ecocentric Blog.