Preparation

Cauliflower steaks are having their moment, and the air fryer makes them even better. The berbere spice blend—a complex Ethiopian mixture of chiles, fenugreek, cardamom, and more—creates an aromatic crust that transforms this humble vegetable into something spectacular.

Preparation

1. Remove leaves from cauliflower and trim the stem, keeping the core intact.
2. Slice cauliflower vertically through the core into 1-inch thick steaks (you should get 2-3 steaks; save the florets that fall off for another use).
3. Mix berbere, smoked paprika, salt, and olive oil into a paste.
4. Brush the spice paste generously on both sides of each cauliflower steak.
5. Place steaks in the air fryer basket (work in batches if needed).
6. Air fry at 370°F for 15 minutes, flip carefully, then cook another 10-12 minutes until deeply golden and tender.
7. While cauliflower cooks, whisk together yogurt, tahini, garlic, lemon juice, and a pinch of salt.
8. Serve cauliflower steaks on a pool of yogurt tahini sauce, garnished with parsley and sesame seeds.

The magic happens at the edges where the berbere spices caramelize into a nearly crispy crust while the interior becomes meltingly tender. This dish proves that vegetable-forward cooking can be just as exciting and satisfying as any protein-centered meal.