Lunch

Charred Tandoori Cauliflower Steaks with Pomegranate-Walnut Reduction & Herbed Labneh Cloud

Name: Charred Tandoori Cauliflower Steaks with Pomegranate-Walnut Reduction & Herbed Labneh Cloud
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Ingredients: 1 large head cauliflower (about 1.5 lbs), cut into 2 slabs (~¾ inch thick); 2 tsp sea salt (for brining); 3 tbsp tandoori spice blend (Kashmiri chili, coriander, cumin, garam masala, turmeric, fenugreek); 2 tbsp ghee; ½ cup pomegranate juice (fresh); ¼ cup pomegranate molasses; ½ cup walnut pieces; ¼ cup honey; 1 small dried red chili; 2 cloves garlic, minced; ½ tsp cinnamon; pinch of clove powder; 1 cup labneh (strained yogurt); ¼ cup fresh mint, finely chopped; 2 tbsp fresh cilantro, finely chopped; 1 tbsp fresh dill, finely chopped; zest of 1 lemon; sea salt & pepper to taste; pomegranate arils and toasted walnut pieces for garnish

Thick-cut cauliflower steaks are dry-brined, coated in tandoori spice, and seared until charred and tender within. A complex pomegranate-walnut reduction (inspired by Persian fesenjan) provides deep, sweet-tart notes, while billowing clouds of herbed labneh add cooling creaminess and textural contrast.

767cal per serving 24gprotein 95gcarbs 37gfat 25min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this