cookbook_challenge | Cauliflower Steaks with Pomegranate Tahini

The recipe is from the book Levant by the proprietor of the UK restaurant Tanoreen.

Cauliflower Steaks with Pomegranate Tahini

The recipe is produced online here and actually gives credit to the chef and the book. (Other ones by chef bloggers didn't.)

Ingredients
Breading
• 4 cups unseasoned breadcrumbs (I prefer panko)
• 1 heaping tablespoon lemon pepper
• 1 tablespoon dried basil
• 1 tablespoon dried oregano or za’atar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon powdered garlic
• 1 teaspoon paprika
• 1/2 cup shredded Parmesan cheese
• 1/2 cup finely chopped fresh parsley, or 1 tablespoon dried parsley

Cauliflower
• 1 cup all-purpose flour (or cornmeal)
• 4 large egg whites, beaten
• 2 large heads cauliflower
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil, for frying
• Tahini Pomegranate Hot Sauce (recipe below)

Directions

Make the breading: In a large bowl, combine all the breading ingredients.

Make cauliflower: Put the flour and egg whites into separate shallow bowls. Vertically slice each head of cauliflower into two fat, flat-sided steaks. Save the trimmings for other use such as a stir-fry or vegetable broth. Sprinkle the cauliflower steaks with the salt and pepper and coat well with flour. Dip the cauliflower in the egg whites, then dip into the breading mixture, making sure it adheres on all sides.

Pour enough oil into a large skillet so that it will submerge the cauliflower halfway or into a deep fryer so that it will submerge the cauliflower completely. Heat the oil until very hot but not smoking. Working in batches, fry the cauliflower for 5 to 6 minutes on each side, until tender and golden brown, setting each batch on paper towels as it is done. Place on a serving platter, drizzle tahini pomegranate hot sauce over the cauliflower, and serve.

While I usually finish my cauliflower steaks with Tahini Pomegranate Hot Sauce, I’m equally happy topping them with a simple squeeze of lemon. Lemon brightens everything it touches, in particular fried or spicy foods. I eat close to three lemons a day, sometimes even five. There’s little I love more than the taste of fresh, vivid lemon! Use your judgment—if you prefer your food a little less tart, use less juice than the recipe suggests, but if you’re like me, go ahead and squeeze with abandon!

Tahini-Pomegranate Hot Sauce
Makes 2 cups

Ingredients
• 2 cups All-Purpose Tahini Sauce (recipe below)
• 2 tablespoons pomegranate molasses
• 2 tablespoons Harissa, store-bought

Directions
In a small bowl, whisk together all the ingredients until smooth. The sauce will keep, covered in the refrigerator, for up to 2 weeks.

All-Purpose Tahini Sauce
Makes 2 cups

Ingredients
• 1/2 cup plus 3 tablespoons tahini
• 1 1/2 teaspoons chopped garlic
• 1/2 cup fresh lemon juice
• 1 teaspoon sea salt

Directions
Combine all the ingredients in a blender or food processor, add 1/2 cup water, and blend for 2 to 3 minutes, until completely smooth and pale white in color. The sauce will keep, covered in the refrigerator, for up to 2 weeks.

August

notes, thoughts, adjustments: It's a slightly tricksy recipe: lots of little moving parts, and quite a bit of messiness. Deep frying is probably easier if you have an air-fryer, although it's the dipping and crumbing part that is the truly messy bit.

I didn't have pomegranate molasses or harissa for the sauce, so I just blended up some pickled kumquats and added them in, looking for the tangy, bright fruity taste to cut through the breaded and deep-fried cauliflower. It definitely worked for my tastebuds!

In spite of all the hassle and fuss, it's delicious and a show-stopper and I would definitely make it again. It also ends up with a lot of smaller pieces of cauliflower that can be used to make a creamy soup or a cauliflower gratin.

Now I have to find a vegie dish with some nice vivid colours (greens, oranges, reds) to serve with the cauliflower steaks!