Cauliflower Steaks

Rinse and dry all produce. Add the rice, a pinch of salt, and 1¼ 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 1 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 1 tbsp olive oil. Once hot, add the poblano and zucchini and cook until lightly browned in places. Add ¾ cup 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!