Inspired by a similar Food & Wine recipe, and motivated to reduce the amount of red meat from our diet, here’s a steak recipe that proves to be hearty, healthy, and meatless. This one caught my eye, as we love to make roasted cauliflower as a side for many of our meals. But, why not make it the main event? A vegetable topped with more vegetables, and a little spicy heat – brilliant as a main course.
Slicing the head of cauliflower into 3/4 inch steaks was a little tricky with the size I had, but I worked with it anyways. And, it’s prepared very similar to a real steak. Hot skillet (add a little canola oil and salt and pepper), sear/brown each side for about 3 minutes, or until nicely browned. Roast for about 20 minutes.
Yum. I hope you enjoy this as much as we did!
Cauliflower Steaks with Jalapeno Corn Relish
inspired by this Food & Wine recipe
2 large heads of cauliflower, stems lightly trimmed
1 1/2 cups corn (fresh or frozen)
1/4 cup vegetable oil
1 fresh jalapeno, seeded and minced
4 scallions, chopped
1 medium tomato, diced and drained
salt and pepper
Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of cauliflower to form “steaks.” Use the rest of the cauliflower for something else.
In a medium skillet, heat 2 tablespoons of the oil. Add the jalapeno and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and tomato and season with salt and pepper.
In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt and pepper. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large baking pan. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.
Press the jalapeno-corn relish into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned. Top with additional relish, if desired. Enjoy!