Cauliflower has clambered up the trendy-veggie ladder and is deliciously roasted, puréed or “steaked” almost everywhere you look.
Cauliflower steaks are biiiiig in my house. I confess I first got the idea from Jean-Georges at ABC Kitchen. His roast cauliflower, while sublime, must utilize handfuls of butter, duck fat, olive oil, pig fat etc.
Mine, a little more modest.
Tonight I made a basic Cauli Steak.
Salt ‘n’ pepper
Good hot olive oil
Golden brown, texture like sun.
A little caramelization in a well seasoned, cast-iron skillet then finished in a 400 degree oven until just knife tender. I threw in some pine nuts too. And yeah, I burned some of them.
My Uncle-in-Law grew some pretty gorgeous peppers this summer. Some are thermonuclear spicy, and some are milder. Last week we made a roasted red pepper puree and tossed it in the fridge. Equally as good though, in lieu of toiling in your uncles garden and then crying while peeling peppers is a good jar from the pantry.
Use your invaluable Immersion Blender to puree up the peppers, almonds, lemon juice, salt, pepper and a little good olive oil.
Taste it. Do you want garlic? Or other herbs? More salt? Do you want heat? Or a little honey for sweetness? Remember, this is your sauce, so make it for your palate.
So, now pretend your cauliflower is a steak. What does it need? HP sauce? Grilled asparagus? Brussels sprouts? Pig fat?
How do you “steak up” your veggies? Let me know!