Food, Recipes, RECIPES, Main Dishes, Vegetarian, Side DishesMlle Julesrecipes, kitchen, mllejules, recipe healthy, family, yummyComment

Cauliflower Steaks

Food, Recipes, RECIPES, Main Dishes, Vegetarian, Side DishesMlle Julesrecipes, kitchen, mllejules, recipe healthy, family, yummyComment
Cauliflower Steaks

I am definitely a cauliflower lover- that's for sure! Not only are my cauliflower steaks delicious and the perfect main OR side, but they're so pretty to look at and serve at your table, as well.

This recipe is particularly special because we found a way to incorporate all the left over cauliflower that was cut or fell off in the process somewhere along the way.I love a no waste situation!
Let me know what you think of the recipe!

CAULIFLOWER STEAKS

INGREDIENTS

Makes 2 servings or 4 side portions

CAULIFLOWER STEAKS

  • 1 medium head of cauliflower

  • 2 to 3 tablespoons olive oil

  • Salt, to taste

  • 4 tablespoons chimichurri sauce or more to taste, recipe below

CHIMICHURRI SAUCE (MAKES ABOUT 1 CUP)

  • 2 cups (50 grams) packed parsley leaves and tender stems

  • 3 to 4 garlic cloves 

  • 1 medium shallot

  • 1/2 to 3/4 teaspoon fine sea salt

  • 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or fresno chili pepper 

  • 1/2 cup (120 ml) extra-virgin olive oil

  • 1/3 cup (80 ml) red wine vinegar

 

LEFTOVER CAULIFLOWER PURÉE (approx. 1 1/2cup) 

  • 1 tbls confit garlic

  • 1 tbks butter

  • 1/3 cup milk

  • 1/4 cup parsley

  • Salt + pepper + lemon zest

INSTRUCTIONS

PREPARE CAULIFLOWER

1. Heat the oven to 400 degrees Fahrenheit.
Remove the large outer leaves of the cauliflower and trim a small amount of the stem to create a flat base. Cut the cauliflower in half, from rounded top to stem.

2. To make each cauliflower steak, trim the rounded edge of each cauliflower half, leaving about 1 1/2-inch thick slices that still have the stem attached (see our video for a tutorial).
Save the trimmed cauliflower to make the leftover cauliflower puree! Simply take all the ingredients listed above under "Leftover Cauliflower" and blend. Voila!

3. Heat the olive oil in a wide oven-safe saucepan over medium heat. Place the cauliflower steaks into the hot oil and cook until deep golden brown, about 5 minutes. It helps to occasionally move the steaks so that the oil gets underneath. Carefully flip the steaks, and then cook another 3 to 5 minutes or until the second side is well browned. As the second side browns, season the steaks with salt.
(If you do not have an oven-safe skillet, you can brown the steaks in a regular skillet, and then carefully transfer them to a baking sheet lined with parchment paper or a silicone baking mat.)

4.Slide the oven-safe pan into the oven and roast the steaks until the stems are tender and can be pierced with a fork, 8 to 10 minutes.
 

MAKE SAUCE
1. Make the sauce in a food processor (or blender): Add garlic and shallots to the bowl of a food processor (or blender), and then pulse until minced.

2.Add the parsley, salt and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides, and then pour in the olive oil and red wine vinegar.

3.Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes if needed.

ASSEMBLE:
1. First, put the cauliflower leftover-puree on the bottom of your plate, then place cauliflower steaks with a generous spoonful of chimichurri sauce on top. For side portions, slice each steak in half and then serve.

STORING THE SAUCE:
The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you just might notice the parsley’s green dulls slightly).

Bon Appetit!

Photography by Patricia Brochu