The Duke’s Cauliflower Steak (w/Tahini-Citrus Dressing)
For every head of cauliflower, you can get two “cauliflower steaks” by cutting the section with the stem into two pieces. (You will have lots of florets left over, to use separately, or to do with the same seasoning as a side dish for another evening.)
These are super versatile for a light lunch or dinner, served with bread and salad. And ideal if you are looking for something delicious and satisfying without having meat.
(Try these on the grill, if you want a smokier flavour.)
1 Cauliflower (for 2 steaks)
1 ½ Tbsp Olive Oil
1-2 tsp of Blue Duke per Cauliflower Steak
For the dressing
1 Tbsp Greek Yogurt (*Optional – omit this if you want a vegan version)
2 Tbsp Orange juice (fresh squeezed)
⅔ Tbsp Apple Cider Vinegar
1 ½ Tbsp Tahini
Zest of 1 orange
Pinch of salt
Pinch of Nutmeg
Pinch of Black pepper (fresh ground)
- Make the dressing by combining all the dressing ingredients in a small blender. Add up to a Tbsp of water if the consistency is too thick.
- Heat a frying pan on medium-high heat (or heat grill to medium-high).
- Coat the cauliflower steaks with olive oil and cook until golden brown, turning to cook evenly (about 6-7 minutes per side). Reduce heat and continue to cook for 5 – 8 minutes.
- To serve, spread a dollop of dressing and spread it onto a serving plate. Place the cauliflower steak on top and sprinkle liberally with Blue Duke.