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This recipe honors Nina Compton, chef and owner of Compère Lapin and Bywater American Bistro in New Orleans.  


1 cup mayonnaise

1/4 cup minced dill pickle

2 tablespoons minced onion

1 tablespoon sambal oelek

1 teaspoon fish sauce

1/4 teaspoon celery salt

1/4 teaspoon paprika

1 large head cauliflower (remove tough outer leaves)

2 tablespoons olive oil

1 tablespoons ras el hanout

1/2 teaspoon kosher salt 


Place the mayonnaise, pickle, onion, sambal, fish sauce, celery salt and paprika in a small bowl and whisk to combine. Cover and set aside. 

Heat the oven to 375 F. Do not remove the stem of the cauliflower. Set the cauliflower on the counter and slice from top to bottom into four 1-inch-thick steaks. Reserve any florets that remain or have fallen apart for another use (or you can treat them as you do the steaks and serve them alongside). 

Lay the four steaks on a baking sheet. Brush all sides with olive oil and evenly sprinkle with the ras el hanout and salt. Roast 30 to 35 minutes, until golden brown and cooked through. Serve with the mayo. 

Recipe adapted by Vanessa Gray-Douglas. Original recipe by Marcus Samuelsson’s tributes to Nina Compton, posted on