These pan seared cauliflower steaks are dense and meaty vegetarian main that's meat-eater approved! It's crisp on the outside, tender and juicy on the inside and with a garlicky, lemony tahini sauce, plus sweet and tangy pops of pomegranate seeds. Plus, it's ready in under 30 minutes!
But I also love enjoying light, vegetarian dinners that make the most of the little bit of seasonal produce that's available right now.
This recipe for cauliflower steaks with tahini and pomegranate is exactly kind of the food I love eating in the winter!
Cauliflower steaks are kinda genius. I tried the whole roasted cauliflower thing before, but it didn't impress me nearly as much as these steaks.
Thick slices of cauliflower are seared in a hot cast iron skillet until the outsides are incredibly browned and the insides are just tender.
Cast iron works best for this since it retains heat so well, but any good heavy bottomed skillet will work.
You want to bring the cauliflower almost to the point of being burnt - that's when it develops that super caramelized flavor and ultra crispy texture.
The tahini sauce is creamy and slightly bitter with a pungent pop of garlic and lemon. Simple, but powerful. It makes an excellent accompaniment to the charred cauliflower, and is also great with these lamb meatballs!
The sweet and tangy pomegranate arils also add gorgeous color to the plate. Don't skip them! Toasted pine nuts and cilantro give the final touches to this satisfying dish. If you're not a fan of cilantro, fresh mint would work just as well, maybe even better.
I love this dish as a vegetarian main, but it could work really well as a side dish, too. Just whack the steaks up into smaller pieces and you're good to go.
This recipe is totally vegan and gluten free but it tastes like something anyone would want to eat.Print