It’s cauliflower week! Well, for me, anyway. After partaking of much too much chocolate during the recent Valentine’s day (long!) weekend, I find myself craving vegetables. OK, that might sound weird, but… for someone living gluten free who also does not eat a lot of meat… vegetables are my go-to!
Most of them… I adore!
Some, well, let’s just say – it’s a work in progress. And I’ve three new recipes to try!
This recipe, adapted from the brilliant folks at Bon Appétit, is a very nice thing to do to cauliflower. While I see some people eat, and enjoy (hmmm…) it raw, I must say I’d have to be very, very, very hungry to attempt this. And, I’d probably have to be dared. This recipe.. is the polar opposite of that! Roasting the cauliflower really brings out it’s best, much like what roasting does to portobello mushrooms. Yum.
Rather than ‘cooking’ the relish, I wanted to top the meaty roasted steaks of cauliflower with something ‘fresh’. I adapted the classic Puttanesca Sauce, using what I had – including kale instead of parsley. Who’s a clever girl…!
Be sure to get enough browning happening. Caramelization = taste!
Substantial. Delicious. Absolute perfection for a vegetarian main course. Buon appetito~
- 1 large head of cauliflower
- 3 TBSP extra virgin olive oil, approx.
- 1/2 cup pitted oil-packed black olives, roughly chopped
- 2 plum tomatoes, cored and diced into smallish pieces
- 2 TBSP chopped parsley, kale or arugula (something green & fresh!)
- 1 tsp capers
- 2 tsp extra virgin olive oil
- 1 tsp red wine vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Remove leaves and trim stem end of cauliflower, leaving core intact and flat on the end for stability when cutting.
- Place cauliflower core side down on a work surface and using a large knife, slice cauliflower into four 1/2" 'steaks' from center of cauliflower; some florets will break loose, reserve for another use.
- Preheat oven to 400°
- Heat 1 TBSP olive oil in a large heavy skillet over medium-high heat.
- Working in 2 batches, cook cauliflower steaks until golden brown, about 3 minutes per side; adding oil to pan as needed between batches and seasoning with a bit of salt & pepper.
- Transfer steaks to a parchment lined baking pan.
- Place in the oven and roast cauliflower until tender and browned, about 15 minutes.
- Make a relish using the remaining ingredients and set aside; you can really make this your own by adding more or less of any of the ingredients - but keep it fresh. It’ll really pop against the roasted cauliflower
- To serve, place a steak on a plate, and top with some of the relish.
- Pass extra as desired.
- *Tip: for 2 portions, use an oven proof skillet and pop it straight in the oven after the stove top browning - no need to use another pan!