Antoni Porowski?s Cauliflower Steaks with Turmeric and Crunchy Almonds
Servings: 3 servings
1 large head cauliflower (about 1½ pounds)
¼ cup olive oil
2 teaspoons ground turmeric
¼ teaspoon kosher salt
3 tablespoons finely chopped tender fresh cilantro stems
2 tablespoons gochujang
2 tablespoons fresh lime juice (from 1 large lime)
1 tablespoon extra-virgin olive oil
1 teaspoon honey
Pinch of kosher salt
4 large Medjool dates, pitted and thinly sliced lengthwise
½ cup loosely packed fresh cilantro leaves
3 tablespoons roasted salted almonds, preferably Marcona
1. Roast the Cauliflower: With a rack positioned in the middle, preheat the oven to 425°F. Remove and reserve any green leaves from the cauliflower, then trim and discard the rough part of the stem. Cut the cauliflower lengthwise into two or three ¾-inch-thick steak-like slices. The rest will fall apart, but that’s OK—it will still taste great.
2. In a small bowl, whisk together the oil, turmeric and salt. Arrange the cauliflower steaks and pieces (along with any leaves) on a baking sheet, top with the oil mixture and gently turn the cauliflower with your fingers to coat. Roast until golden and tender but not at all mushy, 25 to 30 minutes.
3. Make the Dressing: Meanwhile, in a jar with a lid or a medium bowl, vigorously shake or whisk together the cilantro stems, gochujang, lime juice, olive oil, honey and salt until combined.
4. Arrange the roast cauliflower on a platter and top with the dressing, dates, cilantro leaves and almonds.