One of Harlem’s finest, Marcus Samuelsson, creates a dish with cauliflower, eggplant and avocado that you’re gonna love. Even if you’re a meat eater, we promise you don’t want to miss this one. 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 4 servings 

INGREDIENTS

For the Cauliflower Steaks:

1 large cauliflower head

1 tbsp cumin

1 tbsp smoked paprika

2 tbsp olive oil

1 tbsp miso

1 tbsp honey

Salt & Pepper

For the Eggplant Avocado Puree:

1 small to medium eggplant

1 ripe avocado

2 tbsp olive oil

¼ cup Greek yogurt

½ tsp cumin

½ tsp smoked paprika

½ lemon, juiced

Salt & Pepper

For the Succotash:

2 tbsp olive oil

2 garlic cloves, minced

1 medium yellow onion, diced

1 zucchini, diced

3 ears of corn, kernels removed

1 cup of sweet peas, fresh or frozen

1 cup of cherry tomatoes, cut in half

2 scallions, whites and light green parts chopped

1 tbsp white wine vinegar

Various fresh herbs (Tarragon, Parsley, Basil, etc. - whatever you might have laying around)

Salt & Pepper

EQUIPMENT ESSENTIALS

Large bowl

Baking Sheet

Blender or large bowl and fork/potato master

Sauté pan

Wooden spoon or spatula

For recipe instructions, visit www.CookTracks.com. 

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CookTracks is a production of Beyond the Plate.