Categories: Meals

Ingredients

• 1 large head cauliflower, cut into four 1 1/2-inch thick steaks
• 1/4 cup plus 2 tbsp. olive oil, plus more for drizzling
• 2 jars (8 oz. each) roasted red peppers, drained
• 1/2 cup plain breadcrumbs
• 1/4 cup walnut pieces, toasted
• 1/4 cup toasted pine nuts, plus more for garnish
• 1 tbsp. pomegranate molasses
• 1 tsp cumin seeds, toasted, plus more for garnish
• 1 tsp crushed red pepper, plus more for garnish
• 2 cups arugula, chopped, for garnish

Directions

1. Preheat the oven to 450. Brush both sides of the cauliflower steaks with 2 tbsp. oil; season with salt and pepper.

2. Transfer the cauliflower to a rimmed baking sheet. Top the cauliflower with another baking sheet, then weigh it down with a heavy ovenproof skillet. Bake until the cauliflower is browned and fork-tender, 25-35 minutes.

3. In a food processor, pulse 1/4 cup oil, the peppers, breadcrumbs, walnuts, 1/4 cup pine nuts, the pomegranate molasses, 1 tsp cumin seeds, and 1 tsp crushed red pepper until almost smooth, about 2 minutes. Season the sauce.

4. Divide the sauce among 4 plates; top with a cauliflower steak. Garnish with cumin seeds, crushed red pepper, pine nuts, the arugula and a drizzle of oil.

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