Sunday, June 3, 2018

Cauliflower Steaks

Cauliflower Steaks
4 Servings
Ingredients
1 large cauliflower head cut into steaks; see below
¼ cup olive oil
1 teaspoon maple syrup 
juice of ½ lemon
¼ teaspoon paprika
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
⅛ teaspoon cayenne or chipotle ground pepper
⅛ teaspoon sea salt

Method
Place oil, maple syrup, lemon juice and seasoning in a small bowl and whisk until all ingredients are well combined.
Place steaks on a cookie sheet or sheet pan and with a pastry brush coat each steak on both sides generously with the oil mixture.
Cover pan with foil or plastic wrap and refrigerate 3 hours or overnight before grilling or roasting.
Cook on a hot grill 3 – 6 minutes per side or roast, uncovered in a 450-degree oven for 13 – 16 minutes or until they are golden brown and slightly tender.


How to cut cauliflower into steaks
  1. Choose the largest cauliflower you can find. Large heads are much easier to cut into steaks.
  2. Remove the outer leaves and trim the stem to make it flat and even with the head.
  3. Place the head of cauliflower on a cutting board with the flat side on the board.   
  4. Using a very sharp knife, cut the cauliflower in half straight through the center.
  1. Now cut each half in half again into approximately ¾ inch thick slices.
  2.  Trim off the rounded ends.
 
Place the cut off ends in a freezer bag and freeze for use in soups, salads, stir fry, etc.

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