Recipes
Dinner
Cauliflower Steaks with Pistachios, Dates and Honey Lime Reduction

Cauliflower Steaks with Pistachios, Dates and Honey Lime Reduction

Ingredients

1 head
cauliflower, leaves removed and cut into 1" thick slices, remove any excess core
1/4 cup
olive oil
2 tsp.
ground cumin
2 tsp.
kosher salt
3 Tbsp.
butter
2 Tbsp.
BeeMaid Honey
1
Juice and zest of 1 orange
2 tsp.
fresh thyme leaves
2
dates, sliced
1/4 cup
toasted pistachios, chopped
freshly ground pepper and salt, to taste

Directions

Preheat oven to 425ºF.

Place the cauliflower steaks on a sheet pan and brush each side with olive oil, sprinkle with cumin and salt. Roast for 20-25 minutes, turning once, until tender and caramelized.

While the cauliflower is roasting, melt the butter in a saucepan. Add the BeeMaid Honey and orange juice to the butter and increase the heat to medium-high. Cook for about 4 min stirring constantly until it is reduced a bit and is becoming syrupy. Stir in the orange zest, fresh thyme, salt and pepper.

Place the cauliflower on a platter and drizzle with the Honey Thyme sauce, sprinkle with the dates and pistachios, serve immediately.

Makes 2 servings as a meal, or 4 as a side dish.