Paprika Spiced Cauliflower Steaks
with Sun Dried Tomato and Pistachio Dip
a lunch recipe
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These savory, smoky cauliflower steaks pair perfectly with the rich and nutty flavors of the sundried tomato dip making for a delightful light lunch or satisfying appetizer.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 30 M
TOTAL | 50 M
2 SERVINGS
| 6 oz per serving
SPECIAL EQUIPMENT:
SMALL BLENDER OR FOOD PROCESSOR FOR THE DIP
- Preheat your oven to 425°F (220°C).
- Remove the leaves and trim the stem of the cauliflower, leaving the core intact. Carefully slice the cauliflower into 1-inch thick "steaks." The cauliflower may crumble a bit, this is ok, just keep going. The largest steaks will come from the center.
- In a small bowl, mix together the olive oil, smoked paprika, ground cumin, ground coriander, salt, and black pepper.
- Brush both sides of each cauliflower steak with the spice mixture, ensuring they are evenly coated.
- Place the cauliflower steaks on a baking sheet lined with parchment paper or a greased baking dish.
- Roast the cauliflower steaks in the preheated oven for 25-30 minutes, flipping them halfway through, or until they are tender and browned at the edges.
Prepare the Sundried Tomato and Pistachio Dip:
- In a food processor or small blender, combine the sundried tomatoes, shelled pistachio nuts, garlic powder, paprika, fresh lemon juice, fresh coriander leaves, and grated Parmesan cheese (if using).
- Pulse the mixture until it becomes a coarse paste.
- With the food processor running, slowly drizzle in the olive oil until the dip reaches your desired consistency. Add more olive oil if needed.
- Season the dip with salt and black pepper to taste.
- Taste the dip and adjust the seasoning or consistency as desired.
- Transfer the Sundried Tomato and Pistachio Dip to a serving bowl, cover, and refrigerate until you're ready to serve.
Serve the hot spiced paprika cauliflower steaks alongside the chilled Sundried Tomato and Pistachio Dip. Garnish the dip with extra fresh coriander leaves for a burst of freshness and flavor.
Expiry: Refrigerated they can keep for 2-3 days in an airtight container.
Add red pepper flakes to the dip for a touch of extra heat.
Best to store any leftover cauliflower separate from the dip to prevent them from becoming soggy.
Keep in mind that the texture and flavor of both the dip and the cauliflower may change slightly over time, so it's best to enjoy them as soon as possible for the best taste and quality. If you plan to store them, consider reheating the cauliflower steaks in the oven to crisp them up a bit before serving again.
Spanish (de la Vera)
powder
Brick red and slightly clumpy, this rich-looking smoked Spanish paprika powder is from the La Vera region.
0.28 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$15
ground
This highly aromatic spice is pungent and earthy in flavor. An essential spice in Mexican, Indian, and North African cooking.
0.32 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$12
ground
A versatile spice with a bright citrusy flavor. Coriander seed is found in dishes from many cultures: Tex-Mex, Indian, Middle Eastern, etc. Whole seeds are also found in pickling spices.
0.21 oz - PORTION$0.50
1.5 oz - JAR$5
powder
Signature garlicky taste in powdered form. Ideal for spice blends. Also useful for dressings or other stored foodstuffs. The powder will give foods a garlicky taste without overpowering more nuanced inclusions.
0.35 oz - PORTION$0.50
2.5 oz - JAR$7
2.5 oz - REFILL$6
8 oz - REFILL$15
