Cauliflower Steak Recipe

Prepare the Cauliflower

Preheat the oven to 425°F (220°C). Remove the leaves from the cauliflower and trim the stem. Slice the cauliflower into 1-inch thick steaks.

Season the Steaks

Drizzle the olive oil over both sides of the cauliflower steaks. Sprinkle with salt and black pepper.

Roast the Steaks

Place the seasoned cauliflower steaks on a baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.

Prepare the Pickled Onions

Thinly slice the red onion and place it in a jar. In a saucepan, combine white vinegar, sugar, and salt. Bring to a boil, then pour the mixture over the onions in the jar. Let it cool and pickle for at least 30 minutes.

Mix the Salad

Chop the fresh parsley and combine it with the pickled onions after they have cooled. Toss gently to mix.

Roast the Eggplant

Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and place it on a baking sheet. Roast for 30-35 minutes until soft.

Blend the Purée

Once the eggplant is cool enough to handle, scoop the flesh into a food processor. Add garlic, tahini, lemon juice, olive oil, and salt. Blend until smooth.

Prepare the Chimichurri

In a food processor, combine fresh parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until finely chopped but not pureed.

Toast the Pepitas

In a skillet over medium heat, add olive oil, then the pumpkin seeds. Stir in cumin and paprika. Cook for 5-7 minutes until golden and fragrant. Season with salt to taste.

Assemble the Dish

Slice the baguette and serve alongside the roasted cauliflower steaks. Top the steaks with the eggplant purée, pickled onion-parsley salad, chimichurri sauce, and sprinkle with spiced pepitas. Add pickled Fresno chilies as desired.