A Pinch of LA Cauliflower Steaks
In this recipe from Chef Roy Choi, cauliflower is elevated to star status when it is generously sprinkled with his A Pinch of LA Seasoning, a Korean-style blend of sesame, black pepper and kochukaru chiles. Great sprinkled onto steak, chicken, pork or seafood, the seasoning also turns sturdy slices of roast cauliflower into a crave-worthy side dish, or even a vegetarian main course.
- 2 small heads cauliflower
- Extra-virgin olive oil for drizzling
- 3 Tbs. Roy Choi A Pinch of LA Seasoning
- 1 lemon
- 2 Tbs. chopped fresh chives
Preheat an oven to 350°F (180°C).
Trim the tough portion of the stem from one of the cauliflower heads, leaving the core intact. Place the cauliflower, stem side down, on a cutting board and cut the head from top to bottom into slices about 3/4 inch (2 cm) thick. Repeat with the second head of cauliflower.
Arrange the cauliflower steaks and any loose cauliflower pieces in a single layer on a large baking sheet. Drizzle generously with olive oil, then sprinkle the A Pinch of LA Seasoning evenly on top.
Roast until the cauliflower is tender and slightly crisp on the edges, about 40 minutes. Carefully transfer the cauliflower to a serving platter. Squeeze the juice of the lemon evenly on top of the cauliflower and drizzle with a little more olive oil. Garnish with the chives and serve immediately. Serves 4 to 6.
Recipe courtesy of Roy Choi, chef, restaurateur and author of L.A. Son