5 tablespoons extra virgin olive oil, divided
3 tablespoons tomato paste
2 tablespoons tahini
1 1/2 teaspoons Spice Girl Original Hot Sauce (or more to taste)
1 tablespoon cornstarch
1-2 tablespoons water
3-4 large cauliflower heads, sliced into 1-inch steaks
Note: you will only get 1-2 steaks per head; use the additional cauliflower florets for another meal
Pinch of sea salt + freshly ground pepper
Green Goddess Spring Hummus
Flaky sea salt
+ Freshly cracked pepper
1/2 cup mixed, fresh tender herbs – basil, chives, cilantro, parsley, mint
1/2 teaspoon lemon zest
1 cup labneh, divided
Drizzle of really good extra virgin olive oil – we love to use our garlic infused oil
1) Preheat cast iron skillet to medium heat; before cooking add 1-2 tablespoons of olive oil.
Mix 3 tablespoons of extra virgin olive oil, tomato paste, tahini, hot sauce, and cornstarch in a shallow dish. Add water one teaspoon at a time until mixture is thin, but still easily coats cauliflower. If the batter is too thick, it will not coat well and burn rather than browning. Dredge each cauliflower steak in batter and place in preheated skillet, cooking for 5-7 minutes on each side.
2) While the cauliflower steaks are browning, make the Green Goddess Spring hummus.
3) Remove cooked cauliflower steaks from the heat and serve over green goddess spread. Sprinkle freshly chopped tender herbs and lemon zest, drizzle with extra virgin olive oil, and flaky sea salt and freshly cracked black pepper. Add a few drops of Spice Girls Original Hot Sauce for an extra flavor boost.