We Cook! Mill’s Tavern’s Oven-seared Cauliflower Steak with Green Tahini, Harissa Cream

Oven-Seared Cauliflower Steak with Green Tahini and Harissa Cream (Serves 4):

This week, Mill’s Tavern presents a recipe that is perfect for Meatless Monday!   Golden, oven-seared cauliflower steaks are paired with a vibrant green tahini sauce and a spicy harissa cream, making for a hearty side dish or vegetarian main course.

INGREDIENTS:

For the Cauliflower Steaks:

• 2 large heads of cauliflower (cut into 1-inch thick “steaks”)
• 4 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• Salt and pepper, to taste
  

For the Green Tahini:

• ½ cup tahini
• 1½ cups fresh parsley or cilantro, chopped
• 2 cloves garlic, minced
• ½ cup water (adjust for desired consistency)
• Juice of 1 lemon
• Salt, to taste
  

For the Harissa Cream:

• ½ cup Greek yogurt or plant-based yogurt
• 2-3 tbsp harissa paste (adjust to your spice preference)
• 1 tsp lemon juice
• Salt, to taste
  

INSTRUCTIONS:

1. For the Cauliflower Steaks:
2. Preheat oven to 400°F (200°C). Cut the cauliflower heads into 1-inch thick steaks (approximately 4-6 steaks from 2 heads).
3. In a small bowl, mix olive oil, cumin, smoked paprika, salt, and pepper. Brush both sides of each cauliflower steak with the spice mixture.
4. Heat an oven-safe skillet over medium-high heat. Sear the cauliflower steaks for 2-3 minutes on each side, until golden brown.
5. Transfer the skillet to the oven and roast for 15-20 minutes, until the cauliflower is tender and slightly crispy around the edges.
   
   
6. For the Green Tahini:
7. In a blender or food processor, combine tahini, parsley (or cilantro), garlic, lemon juice, and water. Blend until smooth, adding more water to achieve the desired consistency.
8. Adjust seasoning with salt and set aside.
   
   
9. For the Harissa Cream:
10. In a small bowl, whisk together the Greek yogurt, harissa paste, lemon juice, and a pinch of salt. Adjust the amount of harissa to your preferred spice level.
    
    
11. Assembly:
12. Arrange the cauliflower steaks on each plate.
13. Generously drizzle the green tahini over the cauliflower steaks.
14. Serve with a dollop of harissa cream on the side for a burst of heat.
15. Optional Garnishes: Garnish with fresh herbs, toasted seeds, or lemon wedges for added flavor and presentation

Photos provided by Mill’s Tavern

___

About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.