Recipe and Photo by Mackenzie Smith Kelley

Romanesco cauliflower “steaks” are a great way to appreciate the beautiful shape and texture of the weirdest, most beautiful vegetable around. Serve on a swoop of lemony yogurt tahini sauce and top with fresh herbs, toasted pecans, and pomegranate for a beautiful weeknight meal.

Photo by Mackenzie Smith Kelley.

Yogurt Tahini Sauce

• 4 tablespoons tahini
• 1 clove garlic, grated or finely diced
• 3 tablespoons olive oil
• Juice from one lemon
• 1 cup greek yogurt
• Small drizzle of honey
• Salt to taste

Whisk tahini, garlic, lemon juice & olive together until smooth. Stir in yogurt and honey and add salt to taste.

Cauliflower Steaks

• 2 heads of cauliflower
• Salt
• Red pepper flakes
• Olive oil

Preheat oven to 475ºF.

Remove the outer leaves to expose the full head of cauliflower.

Using a large knife, cut the cauliflower in half lengthwise through the center. Cut a 1 1/2-inch thick steak from each half of the cauliflower. If the head is large, carefully cut one more steak from each of the cut sides.

Repeat with the other head of cauliflower. Trim any florets not connected to the stem and save for another use.

Place cauliflower steaks on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, then flip, drizzle and sprinkle again.

Cover the baking sheet with foil and bake for 5 minutes.

Remove foil and roast for 10 minutes, then flip to roast the other side for another 3-4, until both sides are golden brown and slightly crispy.

Spread yogurt sauce on plate. Place cauliflower on the sauce, then top with herbs, nuts, and pomegranates.