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Cauliflower Steaks with Pistachios, Dates and Honey Thyme Reduction

Cauliflower Steaks with Pistachios, Dates and Honey Thyme Reduction

YIELD: Makes 4 servings as a side, 2 as a main dish

INGREDIENTS

1 - head cauliflower, leaves removed and cut into 1" thick slices, remove any excess core

1/4 cup - olive oil

2 tsp. - ground cumin

2 tsp. - kosher salt

3 T - butter

2 T - honey

juice and zest of 1 orange

2 tsp. - fresh thyme leaves

2 - dates, diced

1/4 cup - toasted pistachios, chopped

freshly ground pepper and salt, to taste

DIRECTIONS

Preheat oven to 425ºF.

Place the cauliflower steaks on a sheet pan and brush each side with olive oil, sprinkle with cumin and salt. Roast for 20-25 minutes, turning once, until tender and caramelized.

While the cauliflower is roasting, melt the butter in a saucepan. Add the honey and orange juice to the butter and increase the heat to medium-high. Cook for about 4 min stirring constantly until it is reduced a bit and is becoming syrupy. Stir in the orange zest, fresh thyme, salt and pepper.

Place the cauliflower on a platter and drizzle with the Honey Thyme sauce, sprinkle with the dates and pistachios, serve immediately.

TIP

This recipe is a great choice for a vegetarian main dish!