A few months ago, we vowed to not eat another spoonful of riced cauliflower until at least 2017, maybe even 2018. We’re that sick of it. But, being the cauliflower lovers we are, we had to figure something else out since it’s not only delicious, but good for you — and this is it. Charred, smoky, flavorful and easy to make, we might not see the riced version again in our lifetimes.
Cauliflower is part of the cruciferous family, which includes other great foods likes broccoli, Brussels sprouts and kale. Like those, it has virtually no calories or fat; is high in fiber, vitamins, folate and minerals; increases brain health; and so much more. It’s also gotten a lot of press for fighting cancer.
Prep Time: 10 minutes | Cook Time: 10-20 mins | Servings: 2
1 head organic cauliflower
2 tablespoons extra virgin olive oil
1/2 cup tahini
1 tablespoon lemon juice
1 clove garlic minced
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper (omit if you wish)
salt and pepper to taste
1. Cut two thick "steaks" from the head of cauliflower slicing from top to bottom near the center. Each will be held together by the core. Save remaining pieces for tomorrow’s salad or a snack.
2. In an iron pan, heat olive oil on medium-high. Cook steaks for about 5 minutes on each side, until nicely browned and smoking slightly. Be careful not to burn, but don’t be afraid to give them some good char.
3. While steaks are cooking, mix tahini, water, lemon juice, garlic, coriander and cayenne in a bowl. If consistency is too thick, add additional water one teaspoon at a time. Add salt and pepper to taste.
4. Remove steaks from pan, drizzle with tahini dressing and enjoy!
Tip: The tahini dressing is not only good on cauliflower, but also as a salad dressing or over chicken. Make double the amount for a rainy day!