‘The Rise’ Roasted Cauliflower Steaks with Nola East Mayo
The recipe, adapted from The Rise: Black Cooks and the Soul of American Food, is one of chef-author Marcus Samuelsson’s tributes to Nina Compton. Compton is chef and owner of Compère Lapin and Bywater American Bistro in New Orleans, Louisiana. As Samuelsson points out in his headnote, the ingredients in the mayo sauce reflect that city’s “diverse African, Haitian and French populations.”
We’re always looking for new ways to enjoy cauliflower, and this dish is terrific. Meanwhile, I’d also use the delicious mayo as a dipping sauce for boiled shrimp or crudités.
Serves 4.
Ingredients
1 cup mayonnaise
1/4 cup minced dill pickle
2 tablespoons minced onion
1 tablespoon sambal oelek
1 teaspoon fish sauce
1/4 teaspoon celery salt
1/4 teaspoon paprika
1 large head cauliflower, tough outer leaves removed
2 tablespoons olive oil
1 tablespoons ras el hanout
1/2 teaspoon kosher salt
Instructions
1. Place the mayonnaise, pickle, onion, sambal, fish sauce, celery salt and paprika in a small bowl and whisk to combine. Cover and set aside.
2. Heat the oven to 375 degrees F. Do not remove the stem of the cauliflower. Set the cauliflower on the counter and slice from top to bottom into four 1-inch-thick steaks. Reserve any florets that remain or have fallen apart for another use (or you can treat them as you do the steaks and serve them alongside).
3. Lay the four steaks on a baking sheet. Brush all sides with olive oil and evenly sprinkle with the ras el hanout and salt. Roast 30 to 35 minutes, until golden brown and cooked through. Serve with the mayo.
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'The Rise' Roasted Cauliflower Steaks with Nola East Mayo
Ingredients
- 1 cup mayonnaise
- 1/4 cup minced dill pickle
- 2 tablespoons minced onion
- 1 tablespoon sambal oelek
- 1 teaspoon fish sauce
- 1/4 teaspoon celery salt
- 1/4 teaspoon paprika
- 1 large head cauliflower, tough outer leaves removed
- 2 tablespoons olive oil
- 1 tablespoons ras el hanout
- 1/2 teaspoon kosher salt
Instructions
- Place the mayonnaise, pickle, onion, sambal, fish sauce, celery salt and paprika in a small bowl and whisk to combine. Cover and set aside.
- Heat the oven to 375 degrees F. Do not remove the stem of the cauliflower. Set the cauliflower on the counter and slice from top to bottom into four 1-inch-thick steaks. Reserve any florets that remain or have fallen apart for another use (or you can treat them as you do the steaks and serve them alongside).
- Lay the four steaks on a baking sheet. Brush all sides with olive oil and evenly sprinkle with the ras el hanout and salt. Roast 30 to 35 minutes, until golden brown and cooked through. Serve with the mayo.
