Recipes

Israeli Cauliflower Steaks with Labneh

Turn vegetables into the main attraction
10 Ratings
100% would make again
Israeli Cauliflower Steaks with Labneh Recipe
Photo: Rachel Vanni/Tasting Table

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.

Israeli Cauliflower Steaks with Labneh

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

Yield: 4 to 6 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

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.

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