You can’t go wrong with tahini and cauliflower — they’re the perfect combination. This recipe is inspired by my travels in the middle east. I especially love the way the little dollops of hot sauce add a bit of fire to this otherwise subtle combination of flavors.
Pan Seared Cauliflower Steaks with Tahini and Spicy Red Pepper Coulis
- 1 large skillet cast iron or stainless steel
- 1 mixing bowl for tahini
- 2 dinner plates
- 1 spatula
- 1 head white cauliflower
- 1/2 cup avocado oil
- 1 cup tahini paste or 2 cups of store bought tahini dressing
- 1/4 cup lemon juice
- 1 large garlic clove grated
- 1 cup boiling water
- 1 tsp kosher salt
- 1/2 lemon for squeezing
- spicy red pepper coulis I recommend Mina Harissa
- 1/4 cup barberries
- 1/4 cup dill sprigs
- CauliflowerCut Cauliflower into 1 1/4 inch slices. Heat up the skillet on medium-high heat and add avocado oil. Add the cauliflower around the pan with the stems facing inward. Start on the outermost edge of the pan and create concentric circles to fit as many pieces as you can. The smaller pieces will be in the center of the pan.
- Cook for 2 minutes on each side or until the cauliflower is a nice golden brown. If the cauliflower seems too firm once both sides are browned, turn the heat down to low and cover for 1 minute or until the cauliflower is slightly tender. Use a fork to test the tenderness. Transfer the cauliflower to a plate and let cool to room temperature.
- TahiniIn a bowl, add tahini paste, lemon juice, garlic and 1/2 cup of the water. Whisk together. Add the remaining water until the tahini is the consistency of a thick cake batter. Add salt to taste if needed.
- PlatingPour the tahini onto two dinner plates. Spread the sauce out with a small spatula until the bottoms of the plates are completely covered.
- Lay your cauliflower pieces on the plate with a slight overlap. Start with the largest piece at the back of the plate and work your way down to the smallest. Use the picture above as a guide.
- Squeeze lemon over the cauliflower. Add small dollops of spicy red pepper coulis. Sprinkle barberries and dill around the plate and serve.