Marinated Cauliflower Steak Recipe

Prepare cauliflower steaks

Preheat oven to 220°C (425°F). Remove outer leaves from cauliflower heads and trim stem so head sits flat. Slice each cauliflower core-to-top into 3/4-1 inch thick 'steaks' (you should get 2–3 good steaks from each head; reserve loose florets for roasting).

Whisk achiote paste, chopped rosemary, minced garlic, olive oil, lemon juice, smoked paprika, cumin, salt, and pepper in a bowl until combined into a loose marinade.

Brush both sides of each cauliflower steak generously with the achiote-rosemary marinade. Place steaks on a baking sheet lined with parchment. Toss reserved florets in remaining marinade and add to the sheet to roast alongside steaks.

Roast in the preheated oven for 20–25 minutes, flipping halfway, until edges are browned and the centers are tender when pierced with a knife. Drizzle 1–2 tbs extra-virgin olive oil over steaks and return to oven 2–3 minutes if you want extra caramelization. Remove and keep warm.

Toast pine nuts or walnuts in a dry skillet over medium heat 3–4 minutes until fragrant and lightly golden. Remove from heat and let cool.

In a small food processor or mortar, combine toasted nuts, orange juice, cilantro, garlic, red chili flakes, olive oil, and salt. Pulse/blend briefly to a coarse paste — you want some texture, not a smooth purée. Set aside to spoon over roasted walnuts or finish garnish.

Soak the torn bread in 1–2 tbs of the cold water for a few minutes to soften. In a blender, combine blanched almonds, softened bread, garlic, sherry vinegar, remaining cold water, and salt. Blend until very smooth.

With the blender running, drizzle in the extra-virgin olive oil to emulsify into a creamy sauce. Adjust thickness with up to another 2–4 tbs cold water to reach a pourable but coating consistency. Taste and add lemon juice if you want more brightness; adjust salt. Chill or keep cool until plating.

In a food processor, combine roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, smoked paprika, cumin, olive oil, and salt. Pulse to a coarse-smooth spread. Scrape down sides and pulse until the muhammara holds together but retains some texture. Transfer to a bowl and set aside.

Mix the finely minced habanero (use gloves), chopped Kalamata olives, lemon juice, olive oil, chopped herbs, and black pepper in a small bowl. Taste and adjust heat by adding more lemon or reducing habanero amount. Keep refrigerated until plating.

If walnuts are not toasted, toast them in a dry skillet over medium heat 3–4 minutes until fragrant. Roughly chop and toss with pomegranate seeds in a small bowl. If desired, fold in 1–2 tsp of the pine-orange-cilantro paste to lightly coat the mixture for added flavor.

Combine chopped parsley, chopped capers, lemon zest, lemon juice, olive oil, and salt in a small bowl. Stir to combine and let sit 5–10 minutes so flavors meld. Reserve at room temperature.

Spoon a generous smear of ajo blanco onto each serving plate as a base (about 2–3 tbs per plate). Place a warm achiote-roasted cauliflower steak on top.

Dot or smear muhammara alongside or partially over the steak (about 1–2 tbs). Spoon a little habanero-Kalamata relish (start with 1 tsp per steak; add more to taste) and scatter the pomegranate-walnut mixture over the steak.

Drizzle a little of the pine-orange-cilantro chili-garlic marinade over the walnuts/garnish for brightness (about 1 tsp). Finish with a sprinkle of lemon-caper gremolata, a pinch of flaky sea salt, and a crack of black pepper. Garnish with microgreens or cilantro if using.

Serve immediately while cauliflower is warm. Leftovers: store components separately in airtight containers for up to 3 days; reheat cauliflower gently in a 180°C (350°F) oven until warmed through.