Za’atar-Spiced Cauliflower Steaks with Harissa Tahini Sauce
FoodReuels
October 2, 2022
These za’atar-spiced cauliflower steaks are served with harissa tahini sauce, toasted pine nuts, and mint. I love this cauliflower recipe because its bold spice and hearty flavors are great for both a healthy weeknight dinner as well as an impressive entrée for a dinner party. The Anova Precision Oven perfectly steams and then browns cauliflower all in one cooking device.
Note: You can make harissa tahini sauce by whisking together a 2:1 ratio of tahini to harissa, adding olive oil and lemon juice to taste. Thin with water as desired, then season with salt and pepper.
This recipe works best when there’s some airflow underneath the cauliflower. This recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.
Serves
4
Prep Time
00:20
Cook Time
00:20
4 (1)
1616
Ingredients
1 large head
cauliflower
2 Tbsp
extra-virgin olive oil
¼ cup
za’atar
½ cup
harissa tahini sauce (see note)
2 Tbsp
toasted pine nuts
Chopped fresh mint, for garnish
Steps
1. Preheat the Oven and Prepare Pan
Rack
Line a rimmed sheet pan with aluminum foil.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
2. Prepare Cauliflower Steaks
Using a paring knife, work your way around the leaves and core until removed. Discard.
Using a large, sharp knife, cut the cauliflower into 1-inch-thick steaks.
3. Oil and Season
Place the cauliflower steaks on a perforated pan (see note). Brush on both sides with the olive oil. Sprinkle on both sides with the za’atar. The cauliflower steaks should be well coated.
4. Cook
Rack
Place the cauliflower steaks on a rack in the middle position of the oven and the foil-lined pan on a rack in the lowest position. Cook until tender, about 10 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
00:10 Timer
5. Release Steam
Leave the cauliflower in the oven while you open the door for 5 seconds to release steam.
6. Brown
Rack
Adjust the oven to the browning stage with the cauliflower still in the oven. Continue to cook until browned and caramelized, about 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 425°F
Heat: Rear, Top
00:10 Timer
7. Plate and Enjoy
Spread the harissa tahini sauce on the bottom of serving plates. Top with the cauliflower steaks. Garnish with pine nuts and mint. Serve.
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