Yield: 1 cauliflower steak; 12-16 servings feta soufflé.
to taste, olive oil
1 1”-thick slice of cauliflower cut from center of trimmed cauliflower head
to taste, sea salt
to taste, za’atar spice blend
16 oz. (2-2/3 cups) feta cheese, crumbled
5½ oz. (2/3 cup) crème fraiche
6 oz. cream cheese
¼ cup olive oil
to taste, salt
to taste, ground sumac
to taste, Aleppo pepper
For cauliflower: Preheat oven to 400°F. Drizzle olive oil in cast iron pan (for multiple steaks, use a parchment-covered sheet pan) and place cauliflower steak over oil. Drizzle with additional olive oil; season with salt and za’atar. Roast 20 minutes or until steak is firm but yielding. Serve hot with feta soufflé.
For feta soufflé: Blend feta, crème fraiche, cream cheese and 1 oz. olive oil in food processor until smooth. Season with salt. Transfer feta cheese mixture to individual serving containers. Drizzle with additional olive oil and season with ground sumac and pepper. Serve at room temperature.