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Antoni Porowski’s
Cauliflower Steaks with
Turmeric and Crunchy
Almonds
By: PureWow Editors

TOTAL TIME MAKES

35 MIN
| 3 SERVINGS

PAUL BRISSMAN/ANTONI IN THE KITCHEN

Average (152):

$$$$$

Who has impeccable taste in graphic tees, a

penchant for guacamole, a soul-piercing gaze
and, as of today, a shiny new cookbook? Queer
Eye’s resident food expert Antoni Porowski is
who. Antoni in the Kitchen reads a lot like his
memoir: Think healthy, approachable meals
with a sprinkling of Polish-Canadian heritage
and a dose of comfort food for good measure.
Of course, we’re partial to the cauliflower
steaks with turmeric and crunchy almonds.
(C’mon, it’s cauliflower.)

“One day I picked up a head of cauliflower at

the grocery store with no plan in mind,”
Porowski writes, “just a bit of faith that my
pantry staples back home would inspire.
Indeed they did! First, some gochujang, the
savory-sweet fermented Korean chili paste;
Marcona almonds for nuttiness and texture;
and sticky dates for their rich caramel
sweetness.”

We love gochujang for its funky spicy flavor;

it’s available at Korean markets, most large
supermarkets and online, but if you can’t find
it, Porowski says you can easily substitute
sriracha.

“This dish is vegan,” he continues. “It’s great

after a weekend of indulgence. Serve it with
rice or your favorite grain and make it a meal.”
OK, Antoni. Don’t mind if we do.

Excerpted from Antoni in the Kitchen © 2019 by Antoni Porowski

with Mindy Fox. Photography © 2019 by Paul Brissman.

Reproduced by permission of Rux Martin Books/Houghton Mi!in

Harcourt. All rights reserved.

REL ATED: THIS IS THE MOST UNDERRATED SPICE,

ACCORDING TO ‘QUEER EYE’ STAR ANTONI

POROWSKI

INGREDIENTS
%

CAULIFLOWER

1 large head cauliflower (about 1½

pounds)

¼ cup olive oil

2 teaspoons ground turmeric

¼ teaspoon kosher salt

DRESSING

3 tablespoons finely chopped tender fresh

cilantro stems

2 tablespoons gochujang

2 tablespoons fresh lime juice (from 1 large

lime)

1 tablespoon extra-virgin olive oil

1 teaspoon honey

Pinch of kosher salt

4 large Medjool dates, pitted and thinly

sliced lengthwise

½ cup loosely packed fresh cilantro leaves

3 tablespoons roasted salted almonds,

preferably Marcona

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