"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