Grilled Cauliflower Steaks With Spicy Tahini Dressing
Infused with the dynamic energy of Rajasic foods, these Grilled Cauliflower Steaks are not just a treat to the palate but also invigorate the senses. The crisp, charred edges contrast beautifully with the tender heart of the cauliflower. Drizzled with a zesty tahini dressing and amplified with bold spices, they embody the passion and vigor characteristic of Rajasic cuisine. Garnished with fresh herbs, these steaks are a harmonious blend of flavor and vitality, making them a perfect choice for those seeking a meal that energizes both body and mind.
Ingredients
- 1 Cauliflower Head
- 3 Tablespoons Olive Oil Divided
- ½ Cup Raw Almonds
- ¼ Cup Currants
- ½ Cup Fresh Mint Leaves
- ½ Cup Greek Or Plain Yoghurt (Optional)
- Turmeric And Chilli Seasoning
- 1½ Teaspoon Sea Salt
- 1½ Teaspoon Turmeric Powder
- ¾ Teaspoon Ground Cumin Seeds
- ¾ Teaspoon Dried Oregano
Instructions
Preparing the Cauliflower Steaks:
- In a small bowl, combine the seasoning ingredients.
- Position the cauliflower on a bench, stalk side up. Carefully cut three steaks from the cauliflower, each approximately 1 cm thick, ensuring a section of the stalk keeps the steaks together. Reserve the leftover florets for another use.
- Brush both sides of the steaks with 1 ½ tablespoons of olive oil and evenly apply the seasoning.
Making the Tahini Dressing:
- Whisk together all of the tahini dressing ingredients in a small bowl or jar.
Cooking Process:
- Toasting Almonds: Once the barbecue is preheated, add the almonds to the pan. Toast them for 4 minutes over direct medium heat, stirring occasionally. Remove the almonds once they are toasted.
- Cooking Cauliflower Steaks: Place the cauliflower steaks on griddle or in a pan, cooking them over medium heat for 10 minutes. Flip the steaks using a metal spatula and cook for another 10 minutes.
- If the steaks are not tender yet, brush them with the remaining olive oil, flip, and cook for an additional 4 minutes. Repeat the brushing and flipping, cooking for a final 4 minutes or until the steaks are tender.
Notes
Roughly chop the toasted almonds. Serve the cauliflower steaks garnished with the chopped almonds, currants, mint leaves, yogurt, and a generous drizzle of the tahini dressing. Enjoy your meal!