Cauliflower Steaks

cauliflower

It’s a well known fact that fresh is always better than frozen products. When it comes to vegetables though, the shelf life for them being fresh and kept in the fridge goes faster than I can keep up with in my back and forth work schedule.

During the slow winter months, also knows as our off season at the Country Club, I try to use this free time to do a lot more cooking at home. The only thing I wish this side of Cleveland would offer is more farmers markets. I would much rather spend my money there than at the grocery store any day. Even though I’m doing a lot more cooking at home, I’m still watching how much produce I bring home. I can only use up so much of it at one time during the week. Like I said, fresh vegetable always seem to wilt or rot on me before I get to using them.

I’ve always had a liking for cauliflower, raw or cooked didn’t matter to me. A fellow co-worker mentioned how she will make roasted cauliflower for her 2 little kids at home. She roasts it in the over with oil, salt and pepper and then sprinkles loads of Parmesan cheese and tops it with fresh made pesto, she really talked the roasted cauliflower recipe up. I figured if 2 kids under the age of 6 will eat it, it’s gotta be good. Usually I steam cauliflower so I was ready to try something different with roasting it. I took the basic ingredients: salt, pepper, and EVOO and added a few more spices to it to really make the flavor pop. The recipe makes the best entree, or side dish, you choose.

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Prep Time: 10 Minutes

Total Time: 25 Minutes

Mise en Place:

  • 1 Head of Cauliflower, stem & leaves removed, cut (You will get 3 steaks out of 1 head)
  • 1/2 Cup EVOO
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Italian Seasoning Blend
  • S&P, TT

Method of Prep:

  • Heat Oven to 350
  • Once cauliflower is cut, place on a sheet tray
  • In a small bowl mix together EVOO & seasonings
  • Using a pastry brush, brush oil over the front and back of cauliflower, brush along the tops and sides as well. Season with S&P.
  • Place in the oven and roast for 10 Minutes. Turn over and place back in the oven for an additional 15 minutes or until tops of cauliflower are golden brown.
  • Enjoy!
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Lentil & Cauliflower “Rice” Tacos

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When in doubt: Tacos! OR put an egg on it… whichever path you choose you will end up happy..I promise.

When I first heard of cauliflower rice I thought that doesn’t even makes sense. Whats crazy about this concept is it looks pretty darn similar to rice once its crumbled up. As for me, I personally think it looks more like cous cous, but we’ll just stick with rice because it sounds better. The technique is quite simple. You just cut up a head of cauliflower into smaller pieces, place it inside a food processor (or robot coupe to all my kitchen speaking folks) and pulse the cauliflower about 10 times or so until you get a crumble. Be careful not to pulse too much or you may end up with dust!

Instead of adding vegetables or other fixins to this “rice”…I decided to use it as a filling for tacos. The cauliflower is my healthier substitution to ground beef that you would use for tacos. Take the seasonings you would use for the taco filling (ie: cumin, cayenne, salt, pepper, etc) and add it into the cauliflower crumble. You don’t have to add in the lentils but you should because they are delicious and a different addition.

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Mise en Place:

-1 Cup Lentils, cooked

-1 Head Cauliflower, cut into smaller pieces

-1 Large Yellow onion, small dice

-4 Cloves Garlic, minced

-2 Tablespoons Chili Powder

-1 Tablespoon Cumin

-1/2 Teaspoon Smoked Paprika

-1/2 Teaspoon Cayenne

-Salt and Pepper, TT

-Taco shells and toppings of choice

Method of Prep:

-Prepare the cauliflower “rice” by removing the leaves and bottom stem from cauliflower. Cut the cauliflower into small pieces and process a 1/4 of the batch at a time. Pulse on and off until grated. (You can use a box grater as well if you don’t have a food processor)

-Once the cauliflower is grated, heat a large skillet over medium heat. Add the onions and cook until translucent. Add in garlic and cauliflower. Saute for 3 minutes, stirring often.

-Add in spices and lentils.  Mix to combine.

-Continue cooking until cauliflower is tender, approximately 4 minutes.

-Grab some tortilla shells and fill with cauliflower mixture. Top with your favorite taco fillings!

Enjoy!

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