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IMAGE ©Christine Loertscher - Poetic Road

Paprika Spiced Cauliflower Steaks

with Sun Dried Tomato and Pistachio Dip
a lunch recipe
ingredients
FOR THE CAULIFLOWER STEAKS
1 large head of cauliflower
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
salt and black pepper to taste
FOR THE DIP
1 cup sundried tomatoes (dry or packed in oil), drained if in oil
½ cup shelled pistachio nuts
1 tsp garlic powder
1 tsp smoked paprika
2 tbsp fresh lemon juice
¼ cup fresh coriander leaves (cilantro), plus extra for garnish
¼ cup grated Parmesan cheese (optional, for added creaminess)
¼ cup olive oil
salt and black pepper to taste
Paprika Spiced Cauliflower Steaks
with Sun Dried Tomato and Pistachio Dip
a lunch recipe
With a lifelong passion for cooking Chris brings a unique blend of culinary expertise, creativity, and artistic flair to every dish. Driven by an insatiable curiosity and a desire to merge artistic vision with the culinary arts, Chris has found true fulfillment as a recipe developer and photographer. Through the lens of the camera, Chris skillfully captures the essence and beauty of each dish, transforming food into visual poetry. The result is a captivating fusion of flavors, textures, and aesthetics, inviting you to savor every moment. Follow Chris’s culinary adventures on Instagram at @poetic_road, or her blog poeticroad.com where the exquisite imagery and tantalizing recipes will inspire and delight your senses.
a little bit about the recipe
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
PRINT RECIPE
SPECIAL EQUIPMENT:
SMALL BLENDER OR FOOD PROCESSOR FOR THE DIP
directions

  • 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.
tips
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.
ingredients in recipe
4.8
Spanish (de la Vera)
powder
Brick red and slightly clumpy, this rich-looking smoked Spanish paprika powder is from the La Vera region.
TRY ME - SAMPLE$0.75
2 oz - JAR$7
2 oz - REFILL$6
TRY ME - SAMPLE $0.75
4.9
ground
This highly aromatic spice is pungent and earthy in flavor. An essential spice in Mexican, Indian, and North African cooking.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
TRY ME - SAMPLE $0.75
4.8
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.
TRY ME - SAMPLE$0.75
1.5 oz - JAR$5
1.5 oz - REFILL$4
6 oz - REFILL$13
TRY ME - SAMPLE $0.75
5.0
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.
TRY ME - SAMPLE$0.75
2.5 oz - JAR$7
TRY ME - SAMPLE $0.75
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