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Categories:
olive oil onion salt fresh ginger ground coriander ground cumin paprika cinnamon bay leaves tomatoes cauliflower black sesame seeds
Viewed: 61 - Published at: 5 years agoIngredients
- 3 tablespoons olive oil, divided
- 1/2 large onion, 1/2" dice
- 1 teaspoon salt, divided
- 2 teaspoons fresh ginger, chopped or grated
- 1/2 tablespoon ground coriander
- 1/2 tablespoon ground cumin
- 1/2 tablespoon paprika (not smoked)
- 1 cinnamon stick
- 3 bay leaves
- 28 ounces can diced tomatoes
- 1 large cauliflower (3 lbs+)
- 1/2 teaspoon black sesame seeds, optional
Method
- Preheat grill or grill pan on medium-high. (Alternatively, but you will lose the smoky flavor, preheat the oven to 400 degrees.)
- Meanwhile, heat 1 Tbsp EVOO over medium-low heat in a medium pot. Add onion and garlic and saute until translucent, about 5 minutes.
- Add 1/2 tsp salt, ginger, coriander, cumin, paprika, cinnamon and bay leaves to the pot. Stir to coat the onions and garlic. Then add the tomatoes with its juice. Simmer for 30 minutes (or more if you have the time, it will only improve).
- Cut 3 steaks from the cauliflower from the center of the head where the core is the thickest.
- Brush one side of each steak with 1 tsp EVOO and sprinkle with a pinch of salt. Grill oil-side down 2-4 minutes, depending on the heat of your grill. Brush the top of the steak with another 1 tsp EVOO while it's grilling. Turn over gently and grill the second side. (If roasting in the oven, brush both sides with remaining 2 Tbsp EVOO and sprinkle with 1/2 tsp salt. Roast 15-20 minutes, turning halfway, until browned on both sides.)
- Remove and sprinkle with black sesame seeds, if using.
- To serve, spoon tomato sauce onto a platter or individual plate/bowl and top with the cauliflower steak (or vice versa).
