Cauliflower Steaks with Green Harissa Recipe on Food52
"You can serve these “steaks” in any number of ways—topped with grilled breadcrumbs with anchovies or over creamy feta or yogurt sauce, for instance—but I love how they play off spicy green harissa made with blistered tomatillos, serranos, and loads of aromatic herbs. This one’s a grilled riff on the one served at Gjusta in Los Angeles and bound to be your new favorite condiment: Leftovers are delicious on sandwiches, with soft-cooked or crispy eggs, and as a marinade for chicken orshrimp...."
INGREDIENTS
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1 large head cauliflower
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1/4 cup (60 ml) vegetable oil
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Kosher salt and freshly ground black pepper
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2 tomatillos, husked and rinsed
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1/2 onion, halved through the root
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1 or 2 serrano chiles, as desired for heat
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4 cloves garlic, unpeeled
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2 cups (40 g) fresh cilantro (leaves and tender stems)
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2 cups (40 g) fresh parsley (leaves and tender stems)
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Large handful each of arugula and spinach
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2 tablespoons white wine vinegar
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1 teaspoon finely grated lemon zest
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1/2 cup (120 ml) olive oil
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Kosher salt and freshly ground black pepper
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Flaky salt
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