Fire-Roasted Cauliflower Steaks with Charred Medjool Date & Fresno Chile Relish over Golden Amba Tahini

Instructions

1. 1

   Preheat a heavy cast-iron grill pan or outdoor grill over medium-high heat until smoking hot. In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp smoked paprika, and 1 tsp fine sea salt. Brush this spiced oil liberally all over both sides of the 1 large head of cauliflower steaks and loose florets.

   6 min

   Tip: Keeping the core intact when slicing the head produces gorgeous, whole steaks that hold together over roaring flame.

2. 2

   Lay the spiced cauliflower steaks and florets onto the scorching grill surface. Fire-roast without moving for 6 to 8 minutes until deep blistered char marks develop. Flip carefully and grill the other side for another 6 to 8 minutes, until the core is tender when pierced with a paring knife and the edges are beautifully blackened and crisp.

   15 min

   Tip: Do not fear the char! That intense, smoky blister is where the sweetness of the brassica concentrates to balance the rich sauce.

3. 3

   While the cauliflower chars, make the amba tahini. In a medium mixing bowl, whisk together 0.5 cup raw sesame tahini, 2 tbsp amba paste, 3 tbsp fresh lemon juice, 1 clove garlic, and 0.5 tsp fine sea salt. The mixture will seize and thicken. Pour in 0.33 cup ice water in a slow stream while whisking vigorously until the sauce transforms into a glossy, pale-gold, pourable velvet. Adjust with another splash of water if too stiff.

   6 min

   Tip: Ice water is crucial—it emulsifies the sesame fats into an ultra-creamy, silky texture rather than letting it become greasy.

4. 4

   Set a small skillet over medium heat with the remaining 2 tbsp extra-virgin olive oil. Add 0.25 cup pine nuts and toast for 2 minutes, swirling constantly until golden and fragrant. Add 4 Medjool dates and 1 Fresno chile, tossing for 1 minute until the chile softens and the dates become glossy and warm. Pull off the heat immediately and stir in 1 tbsp pomegranate molasses.

   5 min

   Tip: Watch the pine nuts closely; they shift from pale to toasted very rapidly. The residual pan heat gently activates the aromatics.

5. 5

   To assemble, spoon the golden amba tahini generously across the center of a wide, low mezze platter and spread it into a swoosh with the back of a spoon. Nestles the hot, fire-roasted cauliflower steaks and charred florets over the tahini. Spoon the sizzling date and pine nut relish over and around the cauliflower, then finish with 0.25 cup fresh pomegranate arils, 0.25 cup fresh mint leaves, 0.25 cup fresh cilantro leaves and tender stems, and 0.5 tsp flaky sea salt.

   4 min

   Tip: Serve immediately while the cauliflower is hot and smoky against the cool, silky tahini base.