TAHINI ROASTED CAULIFLOWER STEAKS
Our sister Rebecca and her family recently visited from Israel. They spent the entire summer with us, and it was one of the greatest we’ve ever had.

Rebecca and her husband are both very familiar with the kitchen. It was such a delight to have them here every week to cook for Shabbat! Every Friday night, the table was piled high with delectable salatim and snacks. We were all so full by the time the main course arrived that we couldn’t even touch it! We couldn’t get enough of Haim’s famed Fried Eggplant And Pickle Salad and a Warm Turmeric Celery Salad.
Our favorite dish was our sister’s take on the classic Fried Cauliflower with Tahini. Instead of frying the cauliflower, Rebecca baked it in the oven with tahini sauce all over. It was very excellent! The cauliflower becomes very tender, almost buttery, and the tahini sauce adds a large flavor punch and a hint of sharpness.

Inspired by our sister’s version of the traditional fried cauliflower meal, we devised these roasted cauliflower steaks, which can be served as a main vegetarian course or shared at the table when entertaining. We added pine nuts because we love how well they complement cauliflower, and parsley for a crisp touch.

CAULIFLOWER STEAKS MADE EASY:

1. Remove the cauliflower leaves and stalk, but leave the head intact.
2. Place the cauliflower on a cutting board on its side.
3. Cut it in half from top to bottom, then slice each half into one-inch thick steaks (some florets may fall off).
4. Don’t throw them away: cook them alongside the steaks).

3 tablespoons virgin olive oil

1 teaspoon salt

1 garlic head

2 tablespoons uncooked pine nuts

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1 tablespoon of avocado, grapeseed, or olive oil

14 cup chopped fresh parsley

14 tbsp tahini

3 tablespoons lemon juice

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14 teaspoon salt

3-4 tablespoons water

INSTRUCTIONS

1.Preheat the oven to 400 degrees Fahrenheit. Using parchment paper, line a large baking sheet.
2.Remove the cauliflower leaves and trim the stem, but leave the head whole. On a cutting board, place the cauliflower on its side. Slice it in half from top to bottom, then into one-inch thick steaks (some florets may come loose). Don’t throw them away: cook them alongside the steaks).
3.Gently brush the olive oil on both sides of the cauliflower steaks and season with salt. Place the cauliflower steaks (and any florets) on the prepared baking sheet.
4.Cut the bottom of the garlic head (part of the garlic cloves will be exposed; see step-by-step photographs below). Drizzle one teaspoon of olive oil over it, wrap it in tin foil, and lay it on the baking sheet with the cauliflower.
5.Bake the cauliflower for 40-45 minutes, or until soft.
6.Prepare the pine nuts while the cauliflower cooks. In a nonstick skillet, heat 1 teaspoon of oil. Cook for 2-3 minutes, stirring frequently, over medium-low heat until golden brown (pay close attention, they burn easily!). Place aside.
7.In a small bowl, mix together the tahini, salt, and lemon juice until thickened. use 1 tablespoon of water at a time, mixing thoroughly after each addition (for a thinner sauce, use more water).
8.When the garlic head has cooled enough to handle, pour the cloves into the tahini sauce and whisk until smooth.

9. Chill until ready to use. See also Note 1.
10. Spoon the tahini sauce on the bottom of a serving platter before serving. Sprinkle the cauliflower steaks with parsley and toasted pine nuts and serve.