Preparation

Cauliflower steaks are a revelation—meaty, satisfying, and a stunning centerpiece. The sumac adds this bright, tangy note that makes every bite exciting.

Preparation

1. Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.
2. Remove the leaves from the cauliflower and trim the stem end slightly, but keep the core intact. Place the cauliflower stem-side down and cut vertically through the center into 1-inch thick slices (you'll get 2-3 good steaks from the middle; save the florets that fall off for another use).
3. In a small bowl, mix together the olive oil, sumac, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Brush both sides of each cauliflower steak generously with the sumac mixture.
5. Arrange the steaks on the prepared baking sheet and roast for 25-30 minutes, flipping once halfway through, until golden brown and tender with crispy edges.
6. Transfer to plates and drizzle with any remaining oil from the pan.

These are fantastic on their own or served over herbed couscous, alongside a bright salad, or with a dollop of tahini sauce.