Cauliflower Steaks with Feta & Roasted Scallions
Roasting creates a crisp, golden, and flavorful version of cauliflower. Adding spice, feta, and lemon brings the Mediterranean to the table. Pairing the dish with a side of roasted scallions makes a perfect meal that is easy to prepare.
This recipe serves 4 as a side or light dinner, oras a full meal for 2. The roasted cauliflower is modified from a recipe by Alison Roman that appeared on the New York Times cooking site. I have made a number of changes and added the roasted scallions to make a Mediterranean style meal.
Grab the ingredients below from your pantry and local grocer and get cooking.
1 medium head cauliflower
2 bunches scallions, root ends trimmed with green end remaining
5 tablespoons olive oil
1 large shallot finely chopped (1/4 cup)
4 garlic cloves, thinly sliced
1 1/2 tablespoon finely grated ginger
2 teaspoons cumin seed
1 teaspoon ground turmeric
1/2 teaspoon red-pepper flakes
Kosher salt and ground pepper
Juice of 1 lemon
1 ounce feta cheese, sliced or crumbled
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped
Heat oven to 450 degrees. Slice cauliflower lengthwise into 1/2-inch thick slices, including the core and leaves. Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.
Place cauliflower (slices and crumbles) on a rimmed baking sheet and drizzle with 3 tablespoons olive oil. Sprinkle evenly with salt, pepper, cumin seed, turmeric, and red-pepper flakes. Evenly distribute the garlic, shallots, and ginger over on the cauliflower.
Brush or rub the scallions with oil until well coated but not dripping with oil. Place the oiled scallions on a separate baking sheet and sprinkle with a pinch of salt and pepper.
Roast the cauliflower for 25 to 30 minutes, without disturbing, until it has turned a deep golden brown and crisped in spots. Remove the cauliflower from the oven and flip the larger steaks and stir the smaller bits around with a spatula. Return the cauliflower to the oven along with the scallions. Roast for another 8 to 10 minutes, until the cauliflower is evenly browned and the scallions begin to wilt. Remove the cauliflower from the oven, gently flip the scallions, and continue roasting for 5 minutes or until lightly browned and tender.
While the scallions finish roasting, transfer the cauliflower to a serving platter. Drizzle with half the lemon juice, feta cheese, and half of the cilantro. Remove the scallions from the oven and transfer to a serving dish. Dowse with lemon juice and the remaining cilantro. Serve immediately. Best paired with a light red wine like Pinot Noir or a crisp Rose or white wine.