Israeli Cauliflower Steaks with Labneh

Turn vegetables into the main attraction

We're suckers for a good cauliflower recipe. We've Buffaloed it, roasted it whole and even riced it. In The Palomar Cookbook, chef Tomer Amedi halves and roasts cauliflower before throwing the "steaks" on the grill. Served over labneh and topped with grated tomatoes, this Israeli recipe is a filling vegetable main that is sure to wow everyone at the dinner table.

The size of the cauliflower is key. We use one-and-a-half-pound cauliflowers, so they roast evenly and hold together on the grill, resulting in the perfect serving size per plate.  

Check out our favorite cauliflower recipes.

Recipe adapted from 'The Palomar Cookbook,' by Layo Paskin and Tomer Amedi

Israeli Cauliflower Steaks With Labneh
4.8 from 41 ratings
For a satisfying vegetable main, grill halved, roasted cauliflower steaks and serve them over creamy labneh with garlicky grated tomatoes for a satisfying vegetable main.
Prep Time
20
minutes
Cook Time
40
minutes
Servings
4
to 6 servings
Total time: 60 minutes
Ingredients
  • For the Cauliflower Steaks
  • 2 small (1½ pounds each) cauliflowers, halved and leaves trimmed
  • ¼ cup vegetable stock
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon granulated sugar
  • Pinch red pepper flakes
  • Kosher salt, to taste
  • For the Grated Tomatoes
  • 2 vine-ripe tomatoes, halved
  • 1 tablespoon olive oil
  • 1 garlic clove, finely grated
  • Pinch cumin seeds
  • Kosher salt, to taste
  • For the Lemon Butter
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon minced preserved lemon
  • 1 teaspoon almond flour
  • For Serving
  • 1 cup labneh
  • 4 teaspoons za'atar
  • Toasted slivered almonds, for garnish
  • Chopped parsley, for garnish
  • Flaky sea salt, for garnish
Directions
  1. Prepare the cauliflower steaks: Preheat the oven to 400°. Place the cauliflower halves on a sheet pan, cut-sides down, and drizzle with the vegetable stock and melted butter. Season with sugar, red pepper flakes and salt, then cover with foil. Roast until just tender, 35 to 40 minutes.
  2. Meanwhile, make the tomatoes: In a medium bowl, grate the tomatoes, discarding the skin. Stir in the remaining tomato ingredients and set aside.
  3. Make the lemon butter: In a small bowl, stir together all the lemon butter ingredients.
  4. Light a grill or a large cast-iron pan. Rub the cauliflower steaks with the lemon butter all over. Grill, turning as needed, until lightly charred, 5 to 7 minutes.
  5. To serve: Lay out 4 plates. On each plate, spread ¼ cup of labneh, sprinkle with 1 teaspoon of za'atar, then place a cauliflower steak on top. Spoon some of the grated tomatoes over each slab. Garnish with toasted almonds, chopped parsley and flaky sea salt, then serve.
Nutrition
Calories per Serving 183
Total Fat 13.4 g
Saturated Fat 7.0 g
Trans Fat 0.3 g
Cholesterol 26.7 mg
Total Carbohydrates 11.9 g
Dietary Fiber 3.8 g
Total Sugars 6.1 g
Sodium 629.9 mg
Protein 7.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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