Grilled Cauliflower Steak a la Tarator
Tarator is a traditional Middle Eastern sauce that is delicious with roasted or grilled veggies, seafood, or meat. Easy to make and refreshing, it’s a perfect complement to all your summer dishes!
14 ingredients, plus fresh herbs
Yields: 4 (tapas-style)
- 1/4 cup Slivered Almonds
- 1/2 cup Tahini
- 2 Garlic Cloves, finely grated
- 1/2 cup Mint Leaves
- 1 cup Dill, chopped
- 1/3 cup Fresh Lemon Juice
- Pink Himalayan Salt and Ground Pepper to your taste
- 1 Small Cauliflower
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 tsp Ground Coriander
- 1/2 tsp Ground Cumin
- 1/2 tsp Turmeric
- 1/2 tsp Paprika
- Mix of herbs (dill, mint, parsley, cilantro, basil and/or chives)
- Toast almonds in a small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside for serving.
- Blend tahini, garlic, dill, mint, and ⅓ cup water in a blender until a thick paste forms. Add lemon juice and blend again, adding an additional tbsp water if sauce is too thick. Season with salt and pepper.
- Remove leaves and trim stem of cauliflower so it sits flat. Cut into 4 wedges.
- Whisk oil, coriander, cumin, turmeric, paprika, and salt in a large bowl to combine. Add cauliflower and coat in oil.
- Place cauliflower, cut side down, on the grill at medium-high heat. Grill until char marks form, about 3 minutes. Turn over onto other cut side and grill, for another 3 minutes. Turn onto uneven floret side, reduce heat to low and cover with lid. Grill until tender, about 10–15 minutes.
- To serve, spread some sauce onto individual platter. Arrange cauliflower wedges on top. Dress it all up with the mixed herbs and almonds on top. Enjoy!