Cauliflower Steaks with Chermoula
Ingredients
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1 cauliflower head
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon coriander seeds
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½ teaspoon cumin seeds
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1 garlic clove
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Trim the cauliflower
Trim off the bottom of the cauliflower stem but make sure to keep the core intact.
chopping board
knife
1 cauliflower head
Slice the steaks
Place the cauliflower stem-side down on the chopping board. Slice the cauliflower halves into 1"-thick steaks. You should have about 3-4 steaks. Save the florets that do not connect to the steaks for another purpose.
Place the cauliflower on the June Pan
Lay the cauliflower steaks in a single layer on the June Pan. Drizzle both sides of the steaks with oil and sprinkle with salt and pepper.
June Pan
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
measuring spoons
Roast the cauliflower
Place the cauliflower steaks on the middle shelf of the June Oven. Cook 19 minutes, until the cauliflower is browned and tender. June will notify you when the cauliflower is ready. If desired, follow onscreen instructions to continue cooking.
Toast the spices
In a dry small saute pan over medium heat, toast coriander and cumin seeds, tossing occasionally, until very fragrant, about 2 minutes.
½ teaspoon coriander seeds
½ teaspoon cumin seeds
saute pan
Combine the ingredients
Immediately transfer the toasted spices to a food processor or mortar and pestle. Add the garlic, lemon zest, lemon juice, paprika, salt and red pepper flakes. Pulse or pound until the spices are ground and mixture is smooth, scraping down with a spatula if necessary.
1 garlic clove
¼ teaspoon lemon zest
2 tablespoons lemon juice
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon red pepper flakes
Add the herbs
Add the cilantro, parsley and mint. Process or pound until the herbs are coarsely chopped and the mixture forms a rough paste. Pour the oil through the feeding tube or add it to the mortar. Process or pound until combined but still slightly textured.
½ cup cilantro
½ cup parsley
¼ cup mint leaves
½ cup extra-virgin olive oil
Serve
Remove the cauliflower from the June Oven. Transfer the steaks to serving plates and serve with chermoula.