Lunch

Whole Roasted Cauliflower Steak with Tahini-Pomegranate Glaze & Crispy Breadcrumb Dukkah

Name: Whole Roasted Cauliflower Steak with Tahini-Pomegranate Glaze & Crispy Breadcrumb Dukkah
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 large head cauliflower (about 2.5 lb); 4 tbsp extra-virgin olive oil, divided; 1 tsp sea salt; ½ tsp black pepper; 3 tbsp tahini paste; 2 tbsp pomegranate molasses; 2 tbsp warm water; 1 clove garlic, minced; ¾ cup panko breadcrumbs; ¼ cup roasted hazelnuts, roughly chopped; 1 tbsp coriander seeds, toasted; ½ tbsp cumin seeds, toasted; ½ tbsp sesame seeds; ¼ tsp red Aleppo pepper; 2 tbsp flat-leaf parsley, chopped; Pomegranate arils for garnish

A thick cross-section of cauliflower roasted until caramelized at the edges and fork-tender within. Brushed with a tangy tahini-pomegranate glaze that's both silky and bright, then crowned with a crunchy homemade dukkah made from toasted breadcrumbs, hazelnuts, and warming spices. Vegetarian but substantial.

813cal 22gprotein 73gcarbs 54gfat 12min prep 28min cook 2serves

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