Dinner

Whole Roasted Cauliflower Steak with Pomegranate-Walnut Sauce, Charred Onion & Pomegranate Molasses Caramel

A restaurant-quality vegetarian showstopper: a ¾-inch-thick slice of cauliflower, roasted until the cut faces are mahogany-brown and caramelized, the florets tender but the structure intact. Finished with a pool of pomegranate-walnut sauce (walnuts toasted and ground, simmered with pomegranate juice and reduction until glossy), beneath which sits a mound of slow-roasted, deeply caramelized onions folded with pomegranate molasses, sumac, and crispy sage. A drizzle of pomegranate molasses caramel (reduced until syrupy and bitter-sweet) finishes the plate. Serve with whipped labne on the side for cooling contrast.