Za'atar Cauliflower Steaks, Tahini Puree and Pine Nut Salsa
These cauliflower "steaks" are pan-seared and then oven-roasted with za'atar, a Middle-Eastern blend composed of za'atar thyme, sesame seeds, sumac, salt, and a few other dried herbs. It has a very unique flavour profile and is fabulous in Mediterranean-inspired meals.
I serve these cauliflower steaks on a pillowy bed of cauliflower tahini puree (using the extra florets), and top it with a flavourful salsa made of toasted pine nuts, pomegranate seeds, green olives, and fresh mint. The crispy cauliflower pieces, the soft puree, and the bits of salty and sweet salsa together make this dish seriously delicious. It makes a fabulous weeknight dinner, but would also be great served as a side dish on a holiday table.
This recipe was created in collaboration with Épices de Cru / Spice Trekkers, my favourite spice company. I use their za'atar spice blend in this recipe. You can shop their impressive selection of high-quality spices from around the world on their website or at their store.
Notes: You will have more cauliflower puree than needed here. Use leftovers as a dip with veggies or pita bread. Recipe is adapted from Bon Appétit.
Za'atar Cauliflower Steaks, Tahini Puree & Pine Nut Salsa
Serves 2 as a main or 4 as a side dish
For the salsa :
1/3 cup pine nuts
the seeds of 1/2 pomegranate
1/4 cup green olives, thinly sliced
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tsp lemon zest
1/4 cup packed mint leaves, finely chopped
Pinch of chili flakes (optional)
Sea salt
For the cauliflower steaks and puree :
1 medium head of cauliflower
2 tbsp tahini
2 tbsp lemon juice
1 garlic clove
1/4 tsp sea salt
1 tbsp extra-virgin olive oil
1 1/2 tsp za'atar
For the salsa :
Start by toasting the pine nuts in a small skillet over low-medium heat, until lightly browned and fragrant, about 4-5 minutes. Remove from the heat and set aside.
In a bowl, combine the toasted pine nuts, pomegranate seeds, sliced olives, olive oil, lemon juice, lemon zest, chopped mint, chili flakes (if using), and season with salt. Set aside to let the flavours mingle.
For the cauliflower steaks and puree :
Preheat the oven to 450°F.
Remove the toughest outer leaves from the cauliflower (leave on any tender inner leaves), and trim the stem to create a flat base. Hold the cauliflower on the base on a cutting board, then slice it through the center with a sharp knife to divide it in half. Slice each piece to create two 1-inch thick "steaks" (the stem should hold the florets together). Set the steaks aside and chop the remaining florets.
Heat the olive oil in a cast iron or oven-proof skillet over medium-high heat. Once hot, carefully add the cauliflower steaks and sear without moving until the bottom is browned, about 3 minutes. Flip and sear the other side for 2-3 more minutes. Sprinkle and rub the za'atar evenly on both steaks. Transfer the skillet to the oven and roast until the center of the cauliflower is tender when pierced with a knife, about 12-14 minutes.
In the meantime, steam the florets in a vegetable steamer (or boil), until very tender. Drain, then transfer to a high-speed blender or food processor to make the puree. Add the tahini, lemon juice, garlic, and sea salt. Puree until completely smooth and silky (it it's too thick, you can add a tiny bit of water to help it out). Set aside.
To serve, spoon about ⅓ cup the cauliflower purée on each plate, and place the roasted steaks on top. Add a generous spoonful of salsa, and garnish with more fresh mint and an extra drizzle of olive oil if you'd like. Enjoy!
