Ok. We get it. Cauliflower is not steak. But in the world of eating clean we occasionally call things by their alter ego names, and this is one of those times. This vegetarian dish is a great way to get a BIG dose of this nutrient-packed cruciferous vegetable. And what sort of benefits you ask? The anti-inflammatory Mr. Cauliflower is known to detoxify, lower stress levels, and provide great fiber for digestive support. Because let's be honest, we can all use a little digestive support from time to time.
Cauliflower Steaks topped w/Olive Salad
Serves 4 medium hungry people/ serves 2 incredibly hungry people
Cauliflower “Steak” Ingredients:
2 large heads of organic cauliflower
1 quart homemade vegetable stock (recipe to follow)
2 washed lemons
1 bay leaf
salt and pepper to taste
Olive Salad Ingredients:
2 cups green olives, drained and chopped (Castelvetrano Olives are a great choice)
2 TBSP roasted red peppers, diced
1 TBSP organic shallots, finely minced
1 teaspoon garlic, finely minced
1 TBSP white balsamic vinegar
1 TBSP organic parsley, finely chopped
1 tsp organic mint, finely chopped
Preheat your oven to 350 degrees.
Wash your cauliflower and trim the green leaves and stem from the bottoms of the cauliflower heads (add the leaves and stems to your compost pile if you have one).
Stand the cauliflower upright (the way it grows, because obviously you've grown cauliflower before) and trim about 1" off the left and right side of the cauliflower and reserve for another use (like Mashed Cauliflower- recipe here). Place in a pot or roasting pan that just barely fits the cauliflower while it’s standing up, and add your homemade vegetable stock. Cut lemons in half and squeeze the juice into the pot, then just go ahead and add those lemon halves to the pot. Season lightly with salt and pepper and cover tightly with foil.
Put in the oven to bake for about 30-40 minutes. You can always set it for 30 minutes and add time if it needs it- remember you can always cook something more but you can never un-cook something! Less is more. If only someone could remind me of that in terms of my dating life.
While the cauliflower is cooking, prepare and combine all ingredients for the olive salad in a bowl. Mix well, and taste for seasoning. Adjust to your preference if necessary and put in the fridge to marinate and chill.
Once the timer for your cauliflower goes off, test it’s "doneness" by pushing a knife through the thickest part of the cauliflower (making sure you hit the center), and you should feel a slight resistance once you reach the very center (i.e. it shouldn’t feel rigid but it also shouldn’t be falling apart). You do not want to over-cook the cauliflower because it will fall apart when you try to cut and sear it. If it is the correct texture go ahead and take it out to cool.
Once the cauliflower has cooled, slice it lengthwise right down the center of the core. You should be left with two beautiful "steaks" per cauliflower. Heat a pan on high heat and add some ghee. Once ghee begins to shimmer and get hot, but not burn, carefully add cauliflower core side down. Cook until nicely browned on both sides. Top with chilled olive salad and enjoy!