Mention cauliflower and chances are most of us aren’t too fond. It’s one of those vegetables that you probably disliked eating as a kid, alongside brussels sprouts or broccoli! As most of the time, they were served as a boring, bland, steamed side dish, or thrown into a pot and called a stew!
But have no fear, roasting is here! and you’ve really got to give these guys a chance by turning to your trusty oven. I find that roasting is one of the tastiest ways to cook cauliflower up as the oven heat concentrates the natural sugars and chars some bits on the surface; bringing about deep, smoky, and nutty flavours.
So, why are they called steaks? Well, in this stunning recipe, a head of cauliflower is cut into thick slabs from the centre, yielding about 2 to 3 flat pieces or ‘steaks’! They are pretty amazing and filling on their own, and are perfect replacements to meat.
The key to making this normally neutral tasting vegetable into a show stopper is a combination of braising and roasting. Braising the cauliflower in a flavourful stock infuses delicious flavours and helps cook the vegetable 3/4 of the way through. It’s then finished off by roasting in the oven to create a nice charred crust.
Topped with a tangy lemon garlic tahini, toasted pine nuts, and spicy arugula leaves… this dish is incredibly delicious, healthy, and packed with Middle-Eastern flavour.
Serve these up for your vegetarian or vegan friends, and they will love you to bits! No more boiled boring cauliflower. You’re welcome.