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Cauliflower Steaks and Purée with Walnut-Caper Salsa

Yotam Ottolenghi
  • minutes
  • Serves 2

INGREDIENTS

1

small head Cauliflower

1 tbsp

Currants, dried

1

Fresno chile

1

Garlic clove

1 tsp

Lemon, zest

2

3-inch strips Lemon, zest

1

Lemon

2

sprigs Oregano

3 tbsp

Parsley

2 tbsp

Capers

2 tbsp

Lemon juice, fresh

2 tbsp

Tahini

2

Kosher salt

3/8 cup

Olive oil

1 tbsp

Sherry vinegar or red wine vinegar

1/3 cup

Walnuts

1 tbsp

Butter, unsalted