Cauliflower Steaks


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.


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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Cuban Fufu

Fufu de Plantano Verde OR in English translates to green plantains, garlic, and pork mash. Fufu is a staple food of West and Central Africa. It is made from boiling starchy vegetables such as yams and plantains, and then pounding them into a dough like consistency. In the Caribbean and nations with a high percentage of West African origin such as Cuba, the Dominican Republic, Haiti and Puerto Rico, plantains or yams are mashed and then other ingredients are added. The difference between West African and Caribbean fufu is noted in the texture and flavors. Caribbean is less dough like and more of a firm consistency. The Cuban fufu that I’m going to be sharing with you is very similar to mofongo found in the Dominican Republic and Puerto Rico, that is fried, mashed with broth, olive oil and stuffed with meat (traditional chicharron), vegetables, or seafood.

There is no need to be curious as to why I’m sharing a recipe called fufu. With Thanksgiving being a week away, I want to share with you as many recipes as I possibly can that would be turkey day friendly to include on your menu. I highly doubt very many of the folks reading this post happen to have plantains on hand, but if you do this recipe is perfect for you. If not hopefully the area where you live has a few on hand in your produce section for a reasonable price. This sweet plantain stuffing is a great vegan (if you omit the bacon), vegetarian, and gluten free substitute to the traditional bread stuffing. When I first made this recipe I was pretty happy with the results of having a sweet banana taste mash that was filled with onions, garlic and BACON. Yes I have to put bacon in everything. If you have any picky eaters or diet restricted family/ friends for your holiday feast, consider using this sweet mash on your menu, it’s different from other mashes but that’s why I enjoy it.

Active Time: 10 Minutes

Total Time: 15 Minutes

Serves: 4

Mise en Place (Ingredients)

-2 Very ripe plantains (skin should be yellow and black)

-4 Strips Bacon, cooked crispy, chopped

-1 Medium Onion, small dice

-2 Garlic Cloves, minced

Other Tools:

-Frying pan

-Large mixing bowl

-Masher (or just use your hands)


-Olive oil

Method of Prep:

-If your using plantains that aren’t ripe, you need to cook them down until they are soft. First make 4 slits along the skin of the plantain, lay in a bot of boiling water for 3 minutes or until skin is soft enough to peel. Remove the skin and toss plantain back into water until soft.

-Mash plantains using a masher or by squeezing in between your fingers. Set aside.

-On medium heat, saute your garlic and onions in a small amount of oil until translucent, about 3 minutes. (Be sure your pan is hot before adding in vegetables).

-Fold aromatics into your plantain mash along with the bacon. Serve immediately.


**Note: If you have leftover mash, reheat on the stove by adding a little bit of water or broth until you get the desired consistency.

Source: Wikipedia