- 1 small clove garlic, finely grated on a microplane
- juice of 1 lemon
- 1/4 cup tahini
- kosher salt, to taste
- cold water, as needed
- 1 large head cauliflower, leaves and stem trimmed
- freshly ground pepper, to taste
- 4 tablespoons olive oil, divided
- flaky sea salt, such as Maldon, for sprinkling
- 2 tablespoons pine nuts, toasted
- 1/4 cup pomegranate arils
- 1/4 cup fresh cilantro or mint leaves, torn
- Combine the garlic, lemon, tahini and salt in a bowl. Whisk together and add cold water, a tablespoon at a time while whisking. The mixture will seize up at first. Keep whisking and adding water until it forms a smooth, saucy consistency. Taste for seasoning and adjust with more lemon and salt as needed.
- Place the cauliflower stalk-side-down on a cutting board and trim 1/4 off the edge on either side. Cut two thick slices (about 1 1/2-2 inches) out of the middle, then save the remaining crumbled edge pieces for another use (like soup or a salad).
- Preheat the oven to 350 degrees and place a sheet pan inside to heat up. Heat 3 tablespoons olive oil in a large cast iron skillet over high heat. Season the cauliflower steaks on both sides with salt and pepper, then carefully place one in the hot pan. Reduce the heat to medium-high and let cook until dark brown, about 5 minutes. Carefully flip and cook until dark brown on the other side. Transfer to the oven, then pour the remaining tablespoon of olive oil in the pan and repeat with the remaining cauliflower steak. The steaks are done when a knife can easily pierce the middle of each.
- Spoon a generous amount of tahini sauce on each plate, then place the cauliflower steaks on top. Sprinkle with flaky sea salt, then scatter the pomegranate arils and pine nuts all around. Garnish with a few cilantro or mint leaves, and serve immediately.
- Serving Size: 2