Roasted Cauliflower Steaks With Date Syrup, Tahini, And Kalamata Olives

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   ["Preheat oven to 450u00b0F and line two rimmed sheet pans with parchment paper.", "Place cauliflower upright on a cutting board. Cut a big slice from top to bottom, starting a little off-center so that you're able to cut another large slice. I aim for about 3/4""-1"" thickness. I like to call these slices steaks.

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   I usually only get two big steaks out of a large head of cauliflower, so go ahead and chop up the rest of the remaining cauliflower into bite-size florets.", "Using a pastry brush, brush both sides of cauliflower steaks with olive oil and place on baking sheet. Toss remaining florets in a bowl with a bit of olive oil, and spread out evenly on sheet pans. Shoot for a single layer.", "Season cauliflower to taste with cumin, sea salt, and freshly-ground black pepper. Roast until browned in places and tender, about 30-35 minutes. I rotate the pans halfway.", "Remove cauliflower from oven and sprinkle with lemon juice. Transfer steaks to two plates and drizzle with thinned tahini and date paste/syrup. Top with chopped olives and herbs. If you'd like, transfer remaining cauliflower to a bowl and top with additional tahini, date paste/syrup, herbs, and olives. You'll probably need a little more of each, depending on the size of your cauliflower.", "Note: Date syrup is available at Middle Eastern grocery stores and some well-stocked grocery stores. Or, you can make your own with a number of recipes from the internet (like this one: http://www.ohladycakes.com/how-to-make-date-syrup/)."]

* Per serving · 4 servings · Values may vary.

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