Sumac Cauliflower Steak with El Greco Spelt Salad
- Details
Crusted with sumac and Alderwood smoked salt, this cauliflower steak is a healthy vegetarian entree full of texture and color. The dish is inspired by Mediterranean flavors that compliment summer vegetables, and it’s accompanied by a hearty spelt grain salad tossed in El Greco Citronette. The salad has orange and lemon juice for acidity and garden herbs like oregano and basil. To finish the dish, we sprinkled on some barberries for tart and chewy sweetness, although dried cranberries would be delicious, too. This dish makes you feel like you’re eating the rainbow!
Grilled Sumac Cauliflower Steak with Spelt Grain Salad
Ingredients
For the Cauliflower Steak
- 1 head of cauliflower
- 1-1/2 tablespoons sumac
- 1/2 teaspoons Tellicherry black pepper
- 1 teaspoon Alderwood smoked salt
- 1 tablespoon vegetable oil
For the Salad
- 1 cup cooked spelt grain or farro
- 3 thick asparagus, sliced with a peeler
- 1 cup flat leaf parsley, chopped
- 2 cups cherry tomatoes, cut in half
- 1/4 cup barberries or dried cranberries
- 1/2 teaspoon Kosher Salt
- 2 tablespoons El Greco Citronette
- 3 tablespoons Greek yogurt
Instructions
- Trim the leaves and stem off of the head of cauliflower, making sure to keep the core intact.
- Cut 1-1/2-inch slices, right in the middle of the cauliflower head. Try to get the stem in each slice, as that will keep all the florets together while grilling. Save the rest of the cauliflower for another use.
- In a small bowl add the sumac, black pepper, Alderwood smoked salt and vegetable oil. Give it a stir and brush all over each cauliflower steak.
- Lay the steaks on the hottest part of your grill. Let cook for 3 minutes and then move a quarter of the way to create grill marks. Wait 2 more minutes and flip carefully using a spatula. Cauliflower steaks will become more fragile as they cook, so the less they're handled the better. Move the steak to a cooler part of your grill and cook for another 10-12 minutes or until tender.
- In a medium sized bowl, combine cooked spelt, sliced asparagus, chopped parsley, halved cherry tomatoes, barberries or dried cranberries and citronette, tossing until well mixed.
- For plating, spoon drag the Greek yogurt on the bottom of the plate and make a pile of the salad. Garnish with the cauliflower steak and enjoy.
El Greco Pommes Anna
In an inspired moment of Western European fusion, we seasoned this classic French dish with our El Greco seasoning. Garden herbs like basil and oregano alongside sumac, lemon peel and garlic give this blend a …
Khingal
We are so excited to feature Olia Hercules‘ new book Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond for our March Cookbook Club selection. Full of stunning photographs evocative of the region, this book …
Summer Vegetable Pasta Bake
For summer gatherings, this healthy pasta bake offers an easy way to keep a large group fed and get in some vegetables along with the burgers and brats. Using a medley of fresh summer vegetables, …
Vegan Richa’s Mushroom Bourguignon with Potato-Cauliflower Mash
Our friend Richa Hingle is a genius. She came up with a popular vegan bourguignon that is savory, hearty, and EASY! Like throw it all together in the Instant Pot in 30 minutes-easy! Sometimes we …
Sumac Strawberries with Jasmine Pearl Pound Cake
In college, a friend from Azerbaijan first introduced me to Sumac. The deep reddish-purple spice is sour and bright, and makes for a beautiful garnish. Ever since then, I’ve always thought of it as a …
Leave a Comment