This stunning dish is full of flavors that are both hearty and light. The cauliflower is seared and then roasted so you get a bit of char and sweetness. They are served on top of Mushroom Mole and topped with a bright salad of cilantro and radish simply dressed in lime and olive oil.
Reprinted with permission from Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect to the Natural World by Ashley Rodriguez © 2024. Photographs by Ashley Rodriguez © 2024. Published by Clarkson Potter, an imprint of Penguin Random House.
Cauliflower with Mushroom Mole and Cilantro-Radish Salad
Ingredients
- 2 large heads cauliflower
- 1 tablespoon extra-virgin olive oil, plus more as needed
- Kosher salt
- 4 radishes, thinly sliced
- 3 scallions, white and green parts, chopped
- ½ cup chopped fresh cilantro leaves
- 1 tablespoon extra-virgin olive oil
- Grated zest and juice of 1 small lime
- Flaky sea salt
Directions
01
Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the pan in the oven to preheat.
02
Remove the greens from the cauliflower and trim the stems. Set the cauliflower heads stem side up (in other words, upside down) and cut down through the core to get six to eight steaks that are 1½-inches thick.
03
In a large cast-iron skillet or other ovenproof skillet over high heat, add 1 tablespoon of the oil. Working in batches, sear each of the cauliflower steaks until deeply caramelized on both sides, 3 to 4 minutes per side. Add more oil to the skillet if it starts to get too dry.
04
Arrange the seared cauliflower steaks on the preheated lined pan in the oven and sprinkle with kosher salt. Roast the cauliflower until tender, 15 to 20 minutes.
05
Make the Salad: In a small bowl, toss together the radishes, scallions, and cilantro. Drizzle in the oil, sprinkle with the lime zest and juice, and toss gently to combine. Season with a pinch or two of sea salt.
06
To serve, spoon some warmed mole onto the bottom of a platter, add the cauliflower steaks, and spoon on more mole. Top with the cilantro-radish salad.
