vy fillets, rinsed and minced (optional) 2 teaspoons ras el hanout 1/8 teaspoon red pepper flakes 1 (28‑ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse 1 large head cauliflower (3 pounds) 1/2 cup pitted brine-cured green olives, chopped coarse 1/4 cup golden raisins 1/4 cup fresh cilantro leaves
You know what’s better than a crispy tender roasted cauliflower steak? A cauliflower steak served on a bed of creamy sweet potato mash and lentils. Topped with a tangy cilantro-lime dressing and a garlicky tahini sauce. This is a satisfying meal that’s packed with nutrients, protein, fiber, and above all, flavor— it’s perfect for a...Read More
Cauliflower steaks with lemon-caper black lentils and harissa white bean puree: An impressive main course or side that celebrates the versatility of plant-based ingredients in a delicious way. I could wax poetic about this dish and the layers of textures and flavors it emulates all day. The white bean puree lays a smoky-sweet foundation for meaty...Read More »
This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko and Parmesan for a crispy crust for the cauliflower, then tossed with beans and cherry tomatoes for a zesty side dish.