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Cauliflower Steaks with Tomato Olive Cauliflower Mash

 

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Cauliflower Steaks with Tomato Olive Cauliflower Mash
 

 

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Recipe

Cauliflower Steaks with Tomato Olive Cauliflower Mash

Ever since I first saw this idea of making cauliflower the main event I couldn't wait to try it. Cauliflower is having it's moment to shine and it is well deserved. It is a versatile ingredient and we are only now discovering all it has to offer. In this vegetarian recipe I added a dose of flavor to the mash with Sincerely Brigitte Tomato Olive cheese, it works really well on its own too, but the mix of the puree, the steak and the nuts is really the perfect bite.

Times

  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min

Servings

2 Servings

Ingredients

  • 1 large head cauliflower
  • 1 cup milk (any kind will do)
  • 1 large clove garlic, smashed
  • a dash of grated nutmeg
  • salt and pepper to taste
  • 1/2 cup Sincerely Brigitte Tomato Olive cheese
  • 2 tablespoons extra virgin olive oil
  • 1 sprig fresh rosemary, chopped
  • 1/3 cup skinned hazelnuts (either plain or toaste for 10 minutes with

Directions

Pre-heat the oven to 375°F.

Cut two thick slices from the center of each cauliflower head to form two large “steaks.” Chop the remaining cauliflower into bite-size florets and place them in a medium size pot with a lid. Add the milk. Season with garlic, nutmeg, salt and pepper and bring to a simmer over medium heat. Partially cover and cook until the florets are very tender, 10-12 minutes. In a food processor or with an immersion blender, puree the cooked cauliflower while still hot, then add the cheese and stir until melted.  Return the puree to the pot and cover to keep warm.

Meanwhile, in a large cast iron skillet or on a griddle, heat the EVOO over medium-high. Season the cauliflower steaks with the rosemary and salt and pepper. Cook, turning, until browned, 3-4 minutes on each side. Transfer to the oven; roast until deep golden and tender, 10 minutes.

Prepare the nuts if you are spicing them.

Divide the puree among two plates and top each with a cauliflower steak.  Sprinkle with nuts and enjoy.

Instead of just using plain hazelnuts, I made mine into Sweet and Spicy Rosemary Hazelnuts by combining the 1/3 cup nuts with 2 tablespoons brown sugar, 1 teaspoon chopped fresh rosemary, a dash of coarse salt and two dashes of hot sauce.  I roasted them in the oven at the same time as the cauliflower was in there for about 15 minutes.  You might want to make a bigger batch of these, they are really good.

vegetarian cauliflower steaks

Nutrition information is based on using plain hazelnuts.

Nutrients

Servings Per Recipe: 2 Servings

Amount Per Serving

  • Calories: 539
  • Total Fat: 40g
  • Cholesterol: 35mg
  • Sodium: 370mg
  • Total Carbs: 31g
  •     Dietary Fiber: 12g
  • Protein: 22g

Tags

About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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