Recipe: Cauliflower steak with Za’atar dressing

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Created by James Kennedy, the executive chef of R+D Kitchen By White Spot, this flavourful entrée sees Middle Eastern and North African spices mingle for a “wonderful warming and balanced meal experience.” The gluten-free and vegan-friendly dish is a taste of what diners can expect from the innovative culinary destination at Amazing Brentwood in Burnaby, which aims to celebrate local chefs, farmers, brewers and more.

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Cauliflower steak with Za’atar dressing

4 cauliflower steaks, approximately 1.5-inch thick

3 tbsp (45 mL) Harissa paste

1 tbsp (15 mL) olive oil

1/2 tsp (2.5 mL) kosher salt

1/2 tsp (2.5 mL) coarse black pepper

Carefully cut the cauliflower into even steak-like slices measuring approximately 1.5 inches thick, depending on the size of the cauliflower. In a small bowl, combine Harissa paste, olive oil, kosher salt, black pepper to make a glaze. Brush both sides of the cauliflower steaks with the harissa glaze and set aside.

Za’atar dressing

1/2 cup (125 mL) olive oil

1/4 cup (60 mL) red balsamic vinegar

1 tsp (5 ml) Za’atar spice

2 tsp (10 mL) chopped roasted garlic

1/4 tsp (1 mL) kosher salt

In a separate bowl, combine all dressing ingredients and whisk together. Make ahead of time and allow flavours to marry for 2-3 hours.

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Ancient grains and lentils  

2 cups (500 mL) Floating Leaf 6 Grain Prairie Blend, or use your favourite rice or grain blend cooked according to the package instructions

3 1/4 cups (810 mL) water

1/2 tsp (2.5 mL) kosher salt

1/2 tsp (2.5 mL) coarse black pepper

Mix all ingredients in a medium pot and bring to boil, reduce heat to simmer, cover and cook for 15-20 minutes. Remove from heat and allow to sit covered for 10 minutes.

After the grains rest for 10 minutes, mix in 4 oz of Za’atar dressing, reserve the remainder of the dressing to drizzle on the plate. The grains are served warm.

Final cooking & plating

Place the harissa-brushed steaks on a silicon paper lined or lightly oiled baking tray. Bake at 400 F for 15 minutes, then flip the cauliflower over and bake for 5 more minutes until cooked through and lightly charred. Remove from oven and keep warm. Place one generous cup of warm grain/dressing mixture on the plate. Lean the cauliflower steak against the grain mixture. Drizzle 1 tablespoon of the reserved dressing around the plate. Garnish with fresh mint leaves. Can be served with your favourite oven-roasted carrots.

Serves 4.

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