Dinner

Whole Roasted Cauliflower Steak with Pomegranate-Walnut Sauce, Charred Onion & Pomegranate Molasses Caramel

Name: Whole Roasted Cauliflower Steak with Pomegranate-Walnut Sauce, Charred Onion & Pomegranate Molasses Caramel
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 2 servings
Ingredients: One 2-lb head of cauliflower, cored and cut into two ¾-inch-thick center slices (reserve florets for another use); 5 tbsp extra-virgin olive oil (divided); Sea salt and cracked black pepper; For the pomegranate-walnut sauce:; ¾ cup raw walnuts; 1 cup pomegranate juice (fresh or high-quality bottled); 2 tbsp pomegranate molasses; 1 tsp honey; ½ tsp ground sumac; ¼ tsp ground cumin; Pinch of sea salt; For the charred onions:; 3 medium yellow onions, thinly sliced; 2 tbsp olive oil; 1 tsp sherry vinegar (or red wine vinegar); 1.5 tbsp pomegranate molasses; ½ tsp sumac; 12 fresh sage leaves; For the pomegranate molasses caramel:; 3 tbsp pomegranate molasses; 1 tbsp honey; Pinch of fleur de sel; For serving:; ½ cup whipped labne (or crème fraîche); Fresh pomegranate arils for garnish; Microgreens or peppery sprouts

A restaurant-quality vegetarian showstopper: a ¾-inch-thick slice of cauliflower, roasted until the cut faces are mahogany-brown and caramelized, the florets tender but the structure intact. Finished with a pool of pomegranate-walnut sauce (walnuts toasted and ground, simmered with pomegranate juice and reduction until glossy), beneath which sits a mound of slow-roasted, deeply caramelized onions folded with pomegranate molasses, sumac, and crispy sage. A drizzle of pomegranate molasses caramel (reduced until syrupy and bitter-sweet) finishes the plate. Serve with whipped labne on the side for cooling contrast.

1291calper serving 20gprotein 112gcarbs 91gfat 25min prep 85min 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