Wow! I feel I have to share this recipe with you…. Spotted it on a website http://www.bonappetit.com a while back, saved it and have been dying to make it ever since! Well, tonight was the night!!! Served with roast lamb, but would be excellent as a starter or served with white fish. I’m planning to use it again with fried Forestiere Mushrooms and a little hard goats cheese grated on the top for good measure!
 |
|
Griddled cauliflower steaks with olive oil
|
 |
|
Griddle tomatoes and chopped garlic
|
 |
|
The salsa – chopped cauliflower, black olives, sun dried tomatoes,
fresh parsley, olive oil and fresh lemon juice |
 |
|
Continue roasting until brown in the oven
|
Ingredients
Cauliflower, Raw(one head) – 650g
Olives, Black, Pitted – 40g
Tomatoes, Sun Dried – 3 Pieces/20g
Oil, Olive, One Cal Spray Oil – 30 pumps
Parsley, Fresh – 2 Tbsps/7.6g
Juice, Lemon, Fresh – 1 Tsp/5ml
Garlic, Raw – 3 Cloves/9g
Tomatoes, Baby, Plum – 250g
Oil, Olive, Extra Virgin – 1 Tbsp/15ml
Preparation Time: 30 mins
Cooking Time: 45 mins
Serves: 4
Calories per serving: 130
Method
Preparation: Core tomatoes and cut into quarters. Peel and chop garlic cloves. Finely chop olives. Thinly slice sun-dried tomatoes, Chop parsley. Remove leaves and trim stem end of cauliflower, leaving core intact.
Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2″ ‘steaks’ from centre of cauliflower (some florets will break loose; reserve).
Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tbsp. oil, parsley, and lemon juice. Season relish with salt and pepper. This mixture will be the crunchy garnish to the final dish. I added a small dried chilli at this point (not listed in ingredients).
Preheat oven to 200°C. Heat ovenproof skillet over medium-high heat. When hot, spray with 10 sprays of the olive oil spray. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, spraying pan with oil between batches.
Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Continue roasting everything until tender, about 12 minutes.
Transfer garlic and tomato mixture to a blender; puree until smooth. Season with salt and pepper. Divide tomato sauce among plates.
Place a cauliflower steak on each plate; spoon tomato/garlic relish over and sprinkle with the crunchy chopped vegetable and olive topping.
Serve warm or at room temperature.
As shown in the picture, I topped mine with a balsamic glaze – just a tiny drizzle really emphasised the flavours.
As shown in the picture, I topped mine with a balsamic glaze – just a tiny drizzle really emphasised the flavours.