CAULIFLOWER STEAK WITH ZA'ATAR DRESSING
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. Serves four.
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
1. 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.
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
1. 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.
2. After the grains rest for 10 minutes, mix in four oz. of Za'atar dressing, reserve the remainder of the dressing to drizzle on the plate. The grains are served warm.
Final cooking & plating
1. 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 five 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 a tablespoon of the reserved dressing around the plate. Garnish with fresh mint leaves. Can be served with your favourite oven-roasted carrots.