ROASTED CAULIFLOWER STEAKS WITH TAHINI
Our sister Rebecca and her family came to visit from Israel recently. They spent the whole summer here with us, and it has been one of the best we’ve had so far.

Both Rebecca and her husband know their way around the kitchen incredibly well. Having them here cooking for Shabbat every week was such a treat! Every Friday night, the table as filled with delicious salatim and appetizers. So much so, that by the time the main course came, we were all so full we couldn’t even touch it! From Haim’s famous Fried Eggplant And Pickle Salad to a Warm Turmeric Celery Salad, we just couldn’t get enough of them.
One of our favorites was our sister’s interpretation of the traditional Fried Cauliflower With Tahini dish. Instead of frying the cauliflower, Rebecca covered the whole head with tahini sauce and roasted it in the oven. It was so incredibly delicious! The cauliflower becomes super tender, almost buttery, and the tahini sauce gives it a big punch of flavor and touch of tang.

Inspired by the traditional fried cauliflower dish our sister’s version of it, we created these roasted cauliflower steaks that can be served as a main vegetarian course or shared at the table when you’re entertaining. We added some pine nuts because we love how well they compliment the cauliflower and some parsley for a touch of freshness.

HOW TO MAKE CAULIFLOWER STEAKS:
1. Remove cauliflower leaves and trim the stem, leaving the head intact.
2. Place the cauliflower on its side on a cutting board.
3. Cut it in half from top to bottom, slice each half in one-inch thick steaks (some florets might come loose.
4. Don’t discard them: You can roast them with the steaks).