Cauliflower Steaks with Smoky Baba Ghanoush | FOOD MATTERS®
Plant-based steaks are not only delicious and filling, they provide the perfect blank canvas for myriad seasonings and dressings. I have a little shortcut to reduce the cauliflower roasting time:...
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Ingredients
- 1 large head of cauliflower, stem removed, then cut into four 3 cm-thick steaks
- loose florets reserved
- 3 tablespoons extra-virgin olive oil
- pinch of sea salt flakes and freshly ground black pepper
- 2 large eggplants
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tahini
- 2 garlic cloves, finely grated
- juice of 1 lemon
- 1 teaspoon ground cumin
- pinch of sea salt flakes
- mint leaves
- finely chopped flat-leaf parsley leaves
- pomegranate seeds
- toasted slivered almonds (optional)
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