3-4 tbsp Tal’s Authentic Garlic Sauce with Jalapeño Cilantro
3 tbsp pistachios, crushed
6 medjool dates, pitted and diced
Olive oil
3 tbsp fresh mint, chopped
1 tbsp fresh dill, chopped
Method
Slice a large cauliflower into thick 2-inch wedges, leaving the stem intact. Heat a large oven-safe skillet with 1 tbsp of olive oil over medium heat. Pan sear each steak until golden brown, approximately 2-3 minutes, then flip.
Place the skillet directly in the oven and cook for 12 minutes, or until you can easily pierce a fork through the steak. Plate and drizzle each steak with Tal’s Authentic Garlic Sauce with Jalapeño Cilantro, sun-dried tomatoes, capers, and mint.
Preheat the oven to 425°F (220°C). Line a baking sheet with foil or cooking spray. Lay out the florets and drizzle with olive oil, coating well. Sprinkle with sea salt.
Bake for 25-35 minutes, or until edges are golden brown. Carefully remove from the oven and scoop into a mixing bowl. Toss with pistachios, Tal’s Tahini Classic Lemon Fresh, dates, and herbs. Serve at room temperature.
