Fact: I love vegetables. When I go to a restaurant, I usually order something meatless like a portabella mushroom sandwich, a spinach salad, or a broccoli and pepper sandwich. I get carried away buying all kinds of produce at the farmer’s markets. However, as much as I love vegetables, I could never be a vegetarian. Sorry to disappoint, but I blame the bacon.
What carnivores don’t realize is vegetarian meals are not boring. Take these cauliflower steaks for example. After taking a bite, I kept asking myself why don’t I eat cauliflower more often? This recipe intrigued me when I saw it in Bon Appetit’s magazine, and based on comments from Twitter, others are intrigued by it too.
I always feel bad for vegetarians who eat away from home because their options are always boring. What are your options at big events? Rigatoni with meatless sauce? A side salad? Some green beans and potatoes? At work, we have a caterer who cooks for our training schools. Every meal is centered around meat (I’m not kidding – I’ve kept track for awhile for amusement). If he does get a vegetarian request, he makes them pasta. How…exciting.
These steaks are easy to prepare and actually fill you up. You cut your slices, brown them for a few minutes, then roast for about 15 minutes. This particular recipe has an olive relish on top and a simple tomato puree underneath. Technically, the relish also has sun-dried tomatoes, but next time, I’m going to use fresh chopped tomato.
Cauliflower Steaks with Olive Relish and Tomato Sauce
Yield: 2
Ingredients
- Half a head of cauliflower
- 1/4 cup sliced black olives
- 2 sun-dried tomatoes, thinly sliced (either drained or rehydrated)
- 2 Tbsp Olive oil
- 1 Tbsp parsley
- 1/2 tsp lemon juice
- Salt and pepper
- 3 whole garlic cloves, peeled
- 1 tomato, cored and quartered
Instructions
- Remove leaves from the cauliflower and leave the core intact. Slice two 1/2" "steaks" of cauliflower; set aside. Reserve any loose florets. For the relish, finely chop the florets then combine them in a small bowl with the olives, sun-dried tomatoes, 1/2 Tbsp oil, parsley, and lemon juice. Season the relish with salt and pepper.
- Preheat oven to 400°. Heat 1/2 Tbsp oil in a large skillet. Cook one cauliflower steak until golden brown on both sides, about 2 minutes per side. Transfer the steak to a baking sheet. Add 1/2 Tbsp oil to skillet and repeat with the second steak.
- Using the same skillet, add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer garlic and tomatoes to another baking sheet. Roast both baking sheets for 15 minutes or until tender.
- After cooling for a few minutes, transfer the garlic, tomatoes, and remaining 1/2 Tbsp oil to a blender; purée until smooth. Season with salt and pepper. Divide the sauce among two plates. Place 1 steak on each plate; spoon over relish.
Source: Bon Appetit
A McD says
I love cauliflower thanks for this great recipe, can’t wait to try it. Another great recipe for cauliflower that I’ve come across is Cauliflower fried rice at Family Fresh Meals.com It is AMAZING, grated cauliflower is substituted for the rice and you would swear it is rice, no kidding, you’ve GOT to try it. You are probably skeptical like I was but you will be truly amazed. Great recipe for people that have to watch their carbs!