We’re used to seeing cauliflower in floret-form, so a whole head of cauliflower sliced into a neat slab—a “steak”—makes this dish a standout. Just be gentle with the steaks so the floret ends don’t crumble. You’ll still end up with a few pieces that don’t hold together in slab form, but don’t worry, just season them and let them come along for the delicious ride.
Makes about 6 slices
1 large cauliflower (look for one that’s especially dense)
2 tablespoons Shawarma West
2 teaspoons Amba
1 teaspoon honey
1/2 cup (60 ml) blended oil (equal parts extra-virgin olive oil and vegetable oil)
1 teaspoon kosher salt
Trim the bottom part of the cauliflower so it sits upright on the counter. Using a large sharp knife, slice it horizontally into 3/4 inch-thick (2 cm) slices. The slices on the sides will be smaller and might crumble—no need to worry about that. You should still be able to get 6 or 7 nice steaks.
Stir together the spices, honey, oil, and salt in a wide, shallow bowl or tray and coat the cauliflower steaks with the mixture, making sure they are coated on all sides. Let them sit in the mixture for 30 minutes to absorb the flavors.
To roast: Heat the oven to 400°F (200°C). Line one or two baking sheets with parchment paper. Arrange the steaks in a single layer. Roast until tender and nicely browned around the edges, about 30 minutes.
To grill: Make sure the grill is clean. Heat it to high heat.
Carefully arrange the cauliflower steaks on the grill. Grill until they are nicely browned and tender but retain some bite, 3 to 4 minutes on each side.
Serve at once, with some chilled yogurt and/or tahini sauce alongside.
Photo © Quentin Bacon