recipe adapted from Cauliflower Steaks with Roasted Pepper and Tomato Salad
courtesy of The Martha Stewart Show
When I was stationed in Greece (30 years ago), I would shop for vegetables at the fresh-air market. I would always return with at least 2 kilos of pistachios, and a head of cauliflower the size of a small watermelon. My roommate Sherri, loved fried cauliflower and I used to make it for her as a treat.
When I saw this recipe being made on the Martha Stewart Show, it reminded me of Greece and how great that fried cauliflower tasted. This version is cooked in olive oil and garlic, and has a wonderful roasted pepper and tomato salad to accompany it. Enjoy!
1 large head cauliflower, trimmed
3 Tablespoons extra virgin olive oil
1 pint grape or cherry tomatoes
coarse salt and ground pepper
2 large bell peppers
1 Tablespoon red-wine vinegar
2 Tablespoons chopped fresh parsley
3 cloves garlic, minced
couscous or brown rice (optional)
1. Preheat oven to 375°F. Place cauliflower, stem side down, on a cutting board. Working from the center of the head, cut 4 nice 3/4 inch “steaks” and set aside. Trim remaining cauliflower into florets. ( After I cut 2 steaks, the head completely collapsed on me and I was left with a lot of florets.)
2. Toss florets with about 1 teaspoon oil and spread on one end of a baking sheet. Season with salt and pepper. Toss tomatoes with about 1 teaspoon oil and spread out on the other end of the baking sheet. Season with salt and pepper. Roast until the florets are softened and browned in spots, and some of the tomatoes have collapsed, about 25 minutes. Remove florets and tomatoes and place them in a large bowl. Reduce oven temperature to 300°F.
3. Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and allow to steam for 10 minutes (As you can see, I made a huge mess with this. Next time I’ll use the broiler).
4. Rub peppers with a paper towel to remove their skins. Stem, seed, and coarsely chop the peppers (the pepper on the right has not had the skin rubbed off yet).
5. Add chopped peppers to the bowl with the cauliflower florets and the tomatoes. Stir in 1 teaspoon oil, vinegar, and parsley. Season with salt and pepper.
6. In a large skillet, heat 1 Tablespoon oil over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, about 5 minutes. Flip cauliflower, season with salt and pepper and cover. Cook until tender, about 10 minutes. Transfer cooked cauliflower to a baking pan, loosely tent with foil, and keep warm in the oven. Repeat the process with the other 2 cauliflower steaks. To serve; Cauliflower steaks can be placed on a bed of brown rice or couscous. Top cauliflower steaks with roasted pepper and tomato salad. I served mine with corned beef.