Israeli Cauliflower Steaks With Labneh Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
4 to 6 servings
Ingredients
  • 2 small (1½ pounds each) cauliflowers, halved and leaves trimmed
  • ¼ cup vegetable stock
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon granulated sugar
  • Pinch red pepper flakes
  • Kosher salt, to taste
  • 2 vine-ripe tomatoes, halved
  • 1 tablespoon olive oil
  • 1 garlic clove, finely grated
  • Pinch cumin seeds
  • Kosher salt, to taste
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon minced preserved lemon
  • 1 teaspoon almond flour
  • 1 cup labneh
  • 4 teaspoons za'atar
  • Toasted slivered almonds, for garnish
  • Chopped parsley, for garnish
  • Flaky sea salt, for garnish
Directions
  1. Prepare the cauliflower steaks: Preheat the oven to 400°. Place the cauliflower halves on a sheet pan, cut-sides down, and drizzle with the vegetable stock and melted butter. Season with sugar, red pepper flakes and salt, then cover with foil. Roast until just tender, 35 to 40 minutes.
  2. Meanwhile, make the tomatoes: In a medium bowl, grate the tomatoes, discarding the skin. Stir in the remaining tomato ingredients and set aside.
  3. Make the lemon butter: In a small bowl, stir together all the lemon butter ingredients.
  4. Light a grill or a large cast-iron pan. Rub the cauliflower steaks with the lemon butter all over. Grill, turning as needed, until lightly charred, 5 to 7 minutes.
  5. To serve: Lay out 4 plates. On each plate, spread ¼ cup of labneh, sprinkle with 1 teaspoon of za'atar, then place a cauliflower steak on top. Spoon some of the grated tomatoes over each slab. Garnish with toasted almonds, chopped parsley and flaky sea salt, then serve.