Directions
- 1On medium heat, add the olive oil, salt, cumin seeds, caraway seeds, ground black pepper, and crushed red pepper to a pan.
- 2Warm the spices for about 30 seconds and mix to release their flavor.
- 3Add the sliced tomatoes, red pepper, jalapeño pepper, lemon slices, and garlic.
- 4Let them fry for 2–3 minutes until the vegetables begin to soften.
- 5Stir in the tomato paste and sugar, then pour in the water.
- 6Let the sauce cook for about 5 minutes.
- 7Arrange the cauliflower “steaks” on top of the sauce.
- 8Spoon the red oil over each piece, sprinkle cilantro around the pan, and gently shake the pan from side to side to coat everything.
- 9Continue cooking on the stove for about 5 minutes.
- 10Transfer the pan to a convection broil at 450°F for 8–10 minutes, until the cauliflower is golden and crispy.
Ingredients
- 1 cauliflower, sliced into "steaks"
- 4 tablespoons extra virgin olive oil
- 0.5 tablespoons sweet paprika
- 0.5 tablespoons salt
- 0.5 tablespoons cumin seeds
- 0.5 tablespoons caraway seeds
- 1 teaspoon ground black pepper
- 0.5 teaspoon crushed red pepper
- 4 Roma tomatoes, sliced
- 1 red pepper, sliced to strips
- 0.5 lemon, sliced (without the seeds)
- 1 jalapeño pepper, sliced
- 3 garlic cloves, sliced
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 1 cup water
- 1 handful fresh cilantro
- 0.5 teaspoon red paprika
- 3 minced garlic cloves
- 0.25 cup extra virgin olive oil
Equipment
pan
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