In a small, sun-drenched kitchen, the aroma of spices wafted through the air as I experimented with the humble yet powerful seed. One day, while wandering through a vibrant farmer’s market, I stumbled upon an array of seeds: chia, sesame, sunflower, and pumpkin. It sparked a delightful idea—why not create a dish that showcases these tiny powerhouses of flavor and nutrition? The result was a vibrant, herb-crusted cauliflower steak that not only pleases the palate but also looks stunning on the plate.
Ingredients
1 large head of cauliflower
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/2 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 lemon (for zest and juice)
Microgreens or edible flowers (for garnish, optional)
Instructions
Begin by preheating your oven to 400°F (200°C). While the oven warms, carefully slice the cauliflower into thick steaks, about 1-inch thick, ensuring that they hold together. Set the cauliflower aside and prepare to create your herb and seed crust.
In a food processor, combine the sunflower seeds, sesame seeds, and pumpkin seeds. Pulse until finely chopped but still slightly textured, resembling coarse breadcrumbs. Transfer this mixture to a mixing bowl and add the finely chopped parsley, minced garlic, smoked paprika, turmeric, salt, and black pepper. Stir well to combine all the flavors together.
Drizzle the olive oil over the seed and herb mixture, ensuring it becomes moist and cohesive. Zest the lemon, adding the zest to the mixture, and squeeze in the lemon juice for a refreshing brightness. Mix thoroughly until the ingredients are well combined.
Now, it’s time to coat the cauliflower steaks. Place them on a baking sheet lined with parchment paper. Generously spoon the seed and herb mixture over each steak, pressing down gently to ensure it adheres well. Don’t be shy; the more crust, the better!
Once all the steaks are topped, roast them in the preheated oven for about 25-30 minutes, or until they are golden brown and tender. You can broil them for an additional 2-3 minutes at the end for an extra crunchy topping.
When you pull them out of the oven, the aroma will be intoxicating. Serve the herb-crusted cauliflower steaks warm, garnished with microgreens or edible flowers for a pop of color and elegance. A drizzle of additional lemon juice can elevate the dish even further, adding a zesty kick.
This whimsical dish celebrates the incredible potential of seeds, transforming a simple cauliflower into a feast for both the eyes and the taste buds. Enjoy it as a main course or a stunning side dish for your next gathering!