1 (1-inch) thick slice cauliflower, cut from center of trimmed, cored cauliflower head
Sea salt to taste
Za'atar spice blend to taste
For soufflé: Blend feta, crème fraîche, cream cheese and 2 tablespoons olive
oil in food processor until smooth; season with salt. Refrigerate until ready to
use; bring to room temperature at serving time. (Makes enough for 12-15 steaks.)
For cauliflower: Heat oven to 400 degrees F. Drizzle olive oil in cast iron
pan (for multiple steaks use parchment-covered sheet pan) and place cauliflower
steak over oil. Drizzle with additional olive oil; season with salt and za’atar.
Roast for 20 minutes or until steak is firm, but yielding.
Top hot steak with dollop of soufflé drizzled with additional olive oil.