Recipe by Chef Frank Hanes

Proof that cauliflower deserves a seat at the holiday table—crisped to golden perfection, dusted with cozy spices, and finished with a cool, creamy tzatziki. A modern take on comfort food. Featuring high-quality, regeneratively-grown avocado oil from West-bourne for that perfectly roasted touch.

Serves: 4 people

Ingredients:

Cauliflower

• 1 Head of cauliflower
• 3T. Avocado oil
• 2T. Ground cumin
• 1T. Ground coriander
• 1T. Dried oregano
• 2T Kosher salt

Creamy tzatziki

• 1 cup  Plain Greek yogurt
• ¼ Grated English cucumber
• 1 Lemon zested
• 1 whole Lemon juiced & strained
• 3T.Fresh dill
• 1T. Fresh parsley
• 2 tsp.  Kosher salt
• 1 tsp.  Ground white pepper

Toppings

• Spiced pumpkin seeds
• Fresh dill

Directions:

Making the Cauliflower

1. Preheat oven to 325
2. Mix spices and salt together to form a rub. Drizzle avocado oil over cauliflower and then rub spices all over the cauliflower. 
3. Get large pan or cast iron pan hot and drizzle some oil in the pan
4. Cut cauliflower in half and start to roast the cut sides of the cauliflower. Allow the inside to brown slightly and then place in the oven. Keep the cauliflower roasting on the inside the whole time. About 30 minutes in the cauliflower should be turning a nice golden brown, lightly cover with tin foil and cook for another 20 minutes. Cauliflower should be fork tender all the way through.

Making the tzatziki

1. Combine all the ingredients in a bowl and whisk until smooth
2. Reserve in bowl until plating

Presentation

1. Cut the roasted cauliflower steaks in half (4 total pieces)
2. Place on plate and spoon two heaping spoonful of sauce over the steaks
3. Garnish with some fresh dill sprigs and some spiced pumpkin seeds

About the Chef:

Chef Frank Hanes—Johnson & Wales grad, Michelin-trained, and local food enthusiast—crafted this dish to celebrate the simple beauty of seasonal ingredients. You can read more about his story (and his journey from fine dining to Montana farming here.)