Recipe: Roasted Cauliflower Steaks with Pistachio Dukkah Crust Serves 4 (meatless)

Roasted Cauliflower Steaks with Pistachio Dukkah Crust

Serves 4 • Meatless • Features Pistachio Dukkah

Ingredients

  • 2 large heads cauliflower, cut into 1-inch thick "steaks"
  • 3 tablespoons Pistachio Dukkah
  • 3 tablespoons olive oil
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate molasses (or balsamic reduction)
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh mint, chopped
  • Pomegranate seeds for garnish

Instructions

Brush cauliflower steaks with olive oil, roast at 425°F for 20 minutes until edges are golden. Mix tahini with lemon juice and thin with water to drizzle consistency. Press Pistachio Dukkah firmly onto the hot cauliflower. Serve over yogurt mixed with mint, drizzle with tahini sauce and pomegranate molasses, scatter fresh pomegranate seeds.

Substitutions

  • Cauliflower → large portobello mushrooms or eggplant slices
  • Tahini → almond butter or sunflower seed butter
  • Pomegranate molasses → balsamic glaze or date syrup
  • Greek yogurt → labneh or coconut yogurt
  • Fresh mint → cilantro or parsley
  • Pomegranate seeds → dried cranberries or chopped pistachios
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