Roasted Cauliflower Steaks with Tahini-Yogurt Sauce and Pistachio Crumb

Ingredients

• 1 small head cauliflower, cut into 2 steaks
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/4 cup tahini
• 1/4 cup Greek yogurt
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 cup roasted pistachios, chopped
• 2 tbsp pomegranate seeds
• 1 tbsp fresh cilantro, chopped
• salt and pepper to taste

Method

1. Preheat oven to 425°F. Brush cauliflower steaks with olive oil and season with cumin, cayenne, salt, and pepper. Roast for 22-25 minutes until golden.
2. While roasting, whisk together tahini, yogurt, lemon juice, garlic, and 2 tbsp water until smooth and creamy.
3. Toast pistachios in a dry pan for 2 minutes and chop roughly.
4. Transfer roasted cauliflower to plates. Drizzle generously with tahini-yogurt sauce.
5. Top with chopped pistachios, pomegranate seeds, and fresh cilantro.