Spiced Cauliflower Steaks with Warm Tart Cherry Vinaigrette
Roasted cauliflower has always been Michelle Dubis’ go-to for a vegetarian entree to serve at events or at home. She loves bold flavors that come forward when roasted on high heat. This recipe pairs the robust flavor of caramelized, spiced cauliflower with cherries, herbs and nuts to yield a well-balanced, beautiful plate filled with colors and textures.
Ingredients
For Spiced Cauliflower Steaks:
2 medium heads cauliflower
4-6 tablespoons avocado oil
2 teaspoons curry powder
1 teaspoon sweet paprika
1 teaspoon sumac
1 teaspoon kosher salt
½ teaspoon black pepper
For Warm Tart Cherry Vinaigrette:
¼ cup avocado oil
1 medium shallot, minced
3–4 sprigs of thyme
1¼ cup vegetable stock
⅓ cup sweetened tart dried cherries
1½ teaspoons white wine vinegar
1½ teaspoons lemon juice
1 tablespoon unsalted butter
¼ teaspoon kosher salt
2 teaspoons Italian flat leaf parsley, minced
¼ cup toasted, chopped hazelnuts or almonds
Directions
Preheat the oven to 425 degrees F and turn on convection, if available.
Prep the cauliflower by removing some of the lower stem from each head but keeping the cores intact. Place each cauliflower head stem side down and cut into thick 1-inch slabs (steaks), starting from the thickest part going outward.
Gently place the cauliflower steaks in a large bowl and drizzle them with the avocado oil. Add the curry powder, paprika, sumac, salt and pepper. Gently turn the cauliflower steaks with your hands to coat them evenly with the spice mixture.
Line two large baking sheets with parchment and place the cauliflower on top. Roast the steaks until they are tender and caramelized, about 18 to 22 minutes. Make sure to check the stems for doneness since they’re the thickest parts.
While the cauliflower is roasting, make the vinaigrette. Heat the avocado oil for the vinaigrette in a medium skillet over medium-high heat. Add the shallot and sprigs of thyme and cook until they soften and begin browning. Add the stock and dried cherries, then reduce and simmer for 10 minutes.
After the mixture has been reduced, add the white wine vinegar and lemon juice. Cook for 2 to 3 minutes, then reduce heat to low and stir in the butter, salt, parsley and nuts. Carefully remove the sprigs of thyme from the vinaigrette.
Once it’s done roasting, remove the cauliflower from the oven, place on plates or a serving platter, and spoon the vinaigrette over each cauliflower steak.
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