Herb Infused Cauliflower Steaks with Eggplant Tahini
Thick cauliflower steaks are pan seared and then braised in a light stock with cilantro, mint and a splash of mirin. A drizzle of creamy eggplant tahini finishes this elegant dish.
I have experimented with many different cauliflower steak variations (nut-encrusted and baked, roasted with different spices, etc.) and this is by far my favorite! I like to serve it with quinoa or couscous and a big green salad.
If you haven't already roasted an eggplant allow for extra time to do so. Roasting takes about an hour and directions are in the notes below the recipe.
Ingredients
Cauliflower Steaks
- 2 large heads of cauliflower
- 1 Tablespoon olive oil
- 1 Tablespoon vegan butter
- 3 Tablespoons fresh cilantro, chopped
- 2 Tablespoons fresh mint, chopped
- Zest of 1 lemon (1-2 teaspoons)
- 2 cups vegetable stock
- 1/4 cup mirin
Eggplant Tahini
- 1 medium eggplant, roasted (see notes below for instructions)
- 2 Tablespoons plain vegan yogurt
- 2 Tablespoons lemon juice
- 1 Tablespoon tahini
- 2 teaspoons liquid aminos
- 1 teaspoon fresh garlic, minced
Instructions
- Cut 2 steaks out of each cauliflower (see notes below the recipe if you need instructions).
- In a bowl, stir together the cilantro, mint, stock and mirin.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Once oil is shimmering, carefully add the cauliflower steaks and sear on each side until nicely golden brown (3-5 minutes per side).
- Reduce the heat to medium-low and pour the mixture in the bowl over the steaks. Cover the skillet and barely simmer until the cauliflower is just tender, about 10-15 minutes. You want the cauliflower to retain a bit of firmness but not be crunchy.
- While the cauiflower is braising, make the Eggplant Tahini:
Scoop the soft flesh from the eggplant into the pitcher of your blender. Add the remaining tahini ingredients and blend until smooth and creamy. - Serve each cauliflower steak with a dollop of the eggplant tahini. The remaining tahini can be passed at the table for people who want to add more.
Notes
To roast an eggplant:
Preheat the oven to 400 degrees. Pierce the skin of the eggplant all over with a fork. Place the eggplant on a baking sheet and roast in the oven until soft, about 30-45 minutes. Once cool enough to handle, cut the eggplant in half and use a spoon to scoop out the soft flesh.
To cut cauliflower steaks:
Place your cauliflower on a cutting board, stem side down. Using a large, sharp knife, cut the cauliflower directly down the middle, from the top through to the stem. Now you have two identically sized halves.
From the cut side of one of the halves, measure about an inch over and cut from the top down through the stem again. This creates a slab of cauliflower that (hopefully) is held together at the bottom by the stem. Carefully remove any leafy pieces attached to the stem.
Save the excess cauliflower for another recipe that calls for florets.
Every cauliflower is different. Sometimes you might get more than two steaks out of a head, and sometimes you might get one that has a hard time holding together, even in the middle. If that happens, don't worry, you can still carry on with the searing and braising and it will taste delicious. The main thing is that the cauliflower has a flat surface on each side so that it can get a nice, golden brown sear all over.
Nutrition Information:
Yield: 4 Serving Size: 1 steakAmount Per Serving: Calories: 281Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 576mgCarbohydrates: 42gFiber: 14gSugar: 22gProtein: 11g
Nutrition information is believed to be accurate but is not guaranteed.
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