Experience an upscale culinary delight of charred cauliflower steak seasoned with aromatic cumin, served atop a silky-smooth walnut tahini emulsion. This dish is a perfect dance of umami, earthy nuts, and a touch of smoke, finished with a crisp texture for an ultimate sensory indulgence.
Cook Time
30 minutes
Calories
420
Servings
2
Preheat the oven to 450°F (230°C).
Brush the cauliflower steaks generously with 2 tablespoons of olive oil, season with cumin, salt, and pepper.
Heat a cast-iron skillet over medium-high heat, and sear the cauliflower steaks for 3 minutes on each side until deeply charred.
Transfer the skillet to the oven and roast for an additional 15-20 minutes until the cauliflower is tender.
Meanwhile, in a food processor, combine tahini, toasted walnuts, minced garlic, lemon juice, and 2 tablespoons of olive oil. Blend until smooth, adjusting consistency with water as needed.
Season the walnut tahini emulsion with salt and pepper to taste.
To plate, swoosh a generous amount of walnut tahini emulsion onto a plate, place the charred cauliflower steak on top, and garnish with microgreens for an elegant touch.