Cauliflower Steaks
with Zucchini-Poblano Sauce & Pistachio Dukkah
An earthy, green sauce hides under a pile of basmati rice pilaf, speckled with golden raisins and lima beans. If you haven’t made a cauliflower “steak” before you’re in for a treat. The goal here is to get it crispy, so don’t be afraid to let it brown really well in the oven– an even coat of oil will help with the cooking. The pistachio dukkah, a traditional aromatic spice and nut blend, is complex with scents of nigella, ginger, allspice, and fenugreek.
INGREDIENTS
- 1½ cup basmati rice
- ½ cup golden raisins
- 1 cup lima beans
- 1 head cauliflower
- 2 poblano peppers
- 10 oz zucchini
- ¼ cup pistachios
- 2 tbsp hemp seeds
- 2 tsp nutritional yeast
- ½ tsp berbere spice
- Fresh cilantro
- 4 tbsp olive oil*
- Salt and pepper*
- *Not included
- ***Allergens: Tree Nuts. Processed and packaged in a facility that packages wheat, peanuts, tree nuts & soy.
INSTRUCTIONS
Rinse and dry all produce. Add the rice, a pinch of salt, and 2½ cups water to a small saucepan. Bring to a boil, cover, and reduce the heat to low. Cook until all of the water is absorbed and the rice is tender, about 10 to 15 minutes. Stir in the raisins and lima beans, and keep covered.
Set the oven to broil. Trim the leaves and stem from the cauliflower, leaving the whole head intact if possible. Slice the cauliflower into 2 inch thick steaks, keeping florets intact. Transfer to a baking sheet and gently coat the steaks in 2 tbsp olive oil, salt, and pepper. Place on the middle rack and cook until golden brown in places, about 16 to 18 minutes.
Trim and deseed the poblano pepper. Trim the zucchini. Roughly chop both. Place a large skillet over medium-high heat and add 2 tbsp olive oil. Once hot, add the poblano and zucchini and cook until lightly browned in places. Add 1½ cups water to the skillet and season with salt and pepper. Cook until the vegetables soften, about 3 to 4 minutes.
Carefully add the zucchini, poblano, and any remaining liquid in the skillet to a blender. Pick the cilantro leaves and tender stems and add to the blender. Blend sauce on high until smooth. Season with salt.
Finely chop the pistachios. Rinse and dry the skillet, and return to high heat. Add the pistachios, hemp seeds, nutritional yeast, and berbere spice. Cook until fragrant, about 1 minute.
Pour the zucchini-poblano sauce onto your plates and add a scoop of the rice pilaf. Gently lay a cauliflower steak on top of the rice and top with pistachio dukkah. Dig in!