This Is the Most Underrated Spice, According to ‘Queer Eye’ Star Antoni Porowski
Antoni Porowski’s Cauliflower Steaks with Turmeric and Crunchy Almonds
Paul Brissman/Antoni In the Kitchen
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 Mifflin Harcourt. All rights reserved.
1 large head cauliflower (about 1½ pounds)
¼ cup olive oil
2 teaspoons ground turmeric
¼ teaspoon kosher salt
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
1. Roast the Cauliflower: With a rack positioned in the middle, preheat the oven to 425°F. Remove and reserve any green leaves from the cauliflower, then trim and discard the rough part of the stem. Cut the cauliflower lengthwise into two or three ¾-inch-thick steak-like slices. The rest will fall apart, but that’s OK—it will still taste great.
2. In a small bowl, whisk together the oil, turmeric and salt. Arrange the cauliflower steaks and pieces (along with any leaves) on a baking sheet, top with the oil mixture and gently turn the cauliflower with your fingers to coat. Roast until golden and tender but not at all mushy, 25 to 30 minutes.
3. Make the Dressing: Meanwhile, in a jar with a lid or a medium bowl, vigorously shake or whisk together the cilantro stems, gochujang, lime juice, olive oil, honey and salt until combined.
4. Arrange the roast cauliflower on a platter and top with the dressing, dates, cilantro leaves and almonds.