Cauliflower Steak Recipe
sunflower seed yogurt, harissa, farm pickled giardiniera {V/GF/DF}
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Ingredients
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Cauliflower Steaks
Sunflower Seed Yogurt
Harissa Drizzle
Farm Pickled Giardiniera & Garnish
Method
Sunflower Seed Yogurt
Soak
Place 3 cups hulled sunflower seeds in a bowl and cover with 3 cups room-temperature water. Soak for 2–6 hours (or overnight) until seeds are very soft. For quick method, simmer seeds in water for 10 minutes then drain and cool.
Blend
Drain the soaked seeds and transfer to a blender. Add 1/2 cup filtered water, 2 tablespoons fresh lemon juice, 1 teaspoon apple cider vinegar, and 3/4 teaspoon fine sea salt. Blend on high until completely smooth and creamy, scraping down the sides as needed (about 2–4 minutes). Add up to 2 additional tablespoons water if too thick — final texture should be similar to Greek yogurt.
Cauliflower Steaks
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment or lightly oil it. Remove the outer leaves from the cauliflower and trim the stem so the head sits flat. With a large, sharp knife, cut the cauliflower vertically into 3/4–1-inch thick 'steaks'. From the center you should get 2–3 steaks; use remaining florets as pieces.
In a small bowl, combine 3 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon freshly ground black pepper. Brush both sides of each steak and any loose florets with the spiced oil, ensuring good coverage into crevices.
Place steaks and florets on the prepared baking sheet in a single layer. Roast for 20–25 minutes, flipping once at about 12 minutes, until deeply golden and tender when pierced with a knife (edges should caramelize). For a charred finish, place under a hot broiler for 1–2 minutes per side after roasting — watch closely to avoid burning.
Harissa Drizzle
Whisk together 2 tablespoons harissa paste, 1 tablespoon extra-virgin olive oil, and 1/2 teaspoon lemon zest in a small bowl until smooth. If the harissa is very thick, thin with 1–2 teaspoons warm water to make a loose drizzle.
Farm Pickled Giardiniera & Garnish
Drain the giardiniera slightly. Roughly chop larger pieces if needed so they are bite-sized for topping.
Toast 2 tablespoons sunflower seeds in a small dry skillet over medium heat, shaking or stirring often, until fragrant and lightly golden, 2–3 minutes. Watch carefully to prevent burning. Remove from heat and cool.
Chop 2 tablespoons fresh parsley and toss with the toasted seeds and optional microgreens.
Assembly
Place a generous spoonful (about 2–3 tablespoons) of the chilled sunflower seed yogurt on each plate and spread slightly into a bed.