We were so lucky to have our sister Rebecca and her family stay with us all summer this year. Having them here cooking for Shabbat every week was such a treat, especially since Rebecca and her husband are both such good cooks! Every Friday night, the table as filled with delicious salatim (Hebrew for salads) and appetizers filled with an array of Israeli flavors.
One of our favorite dishes they made was our sister’s interpretation of the traditional fried cauliflower with tahini you find throughout Israel. 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 just a little tang.
Inspired by our sister’s dish this summer, we created this cauliflower steak recipe 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 complement the cauliflower, and some parsley for a touch of freshness.
Cauliflower Steak with Tahini and Pine Nuts