1 large head of cauliflower (or 2 small heads)
2 tablespoons avocado oil
1/2 cup of your favorite fresh herbs, roughly chopped (we like parsley, dill, and chive, or cilantro)
1 cup tahini
Juice of half a lemon
1 garlic clove smashed, peeled, and roughly chopped
1 teaspoon ground cumin
1/3 cup water plus 2-4 tablespoons
3 tablespoons honey or, for a vegan alternative, substitute with maple syrup
2 tablespoons harissa paste
1/4 cup pine nuts, lightly toasted in a dry pan for 2-3 minutes
2 teaspoons kosher salt (or sea salt) plus more for seasoning
Green Tahini Sauce
Combine tahini, lemon juice, cumin, garlic, fresh herbs, 1/3 cup water, and 2 teaspoons salt in the bowl of a food processor or carafe of a high-powered blender. Blend until smooth. If tahini seizes up just add a tablespoon of water at a time until the mixture turns smooth and creamy.
Sweet Harissa Paste
Mix harissa paste and honey (or maple syrup).
Remove any outer leaves then use a Chef’s Knife to cut the cauliflower into 1 inch thick steaks (cutting from top to bottom, not side to side). Lightly oil both sides of the steaks with avocado oil and sprinkle each side with a pinch of salt.
Grilling Directions: Grill over medium heat, preferably over charcoal but a gas grill will work as well (avoid flame ups), turning every 3-4 minutes, for 20-25 minutes, or until fork-tender.
Oven Directions: No grill? Cook it in the oven! Preheat your oven to 425 degrees Fahrenheit / 220 Celsius. Arrange cauliflower steaks in one layer on a baking sheet and roast for 15 minutes, then flip and roast for another 10-12 minutes or until fork-tender.
While still hot, spoon the sweet harissa all over the cooked cauliflower.
Plating & Serving
Spoon the green tahini sauce onto the plates, place cauliflower on top of the green tahini, and finish with a sprinkle of toasted pine nuts. Serves 2 as a main dish or 4 as a large appetizer.
Set your table with a WÜSTHOF steak knife so you can effortlessly slice your cauliflower steak and enjoy this yummy, healthy meal in style!