Cauliflower Steaks

This might just be the finest looking cauliflower I've ever received from Clarion River Organics.  When you see a specimen this big and beautiful you've got to think cauliflower steaks.  Yes.  You read that right.  I did say cauliflower steaks.  This is a very simple idea that I read about in the paper a few years ago.  It requires just a handful of ingredients and a grain to go along with it.  I chose buckwheat because I love the texture (a bit like couscous) and the nutty flavor. The toothsome texture of the buckwheat with the soft roasted cauliflower is a terrific combination.  Also try rice, quinoa (technically not a grain), millet, or freekah.  The leftovers the next day make a nice cold plate lunch topped with some of the heirloom tomato slices, a drizzle of olive oil, salt, pepper and more fresh cilantro.  

Cauliflower Steaks - Serves 2-3

1 head CRO Cauliflower
2 Tbs olive oil
1 tsp chopped or grated fresh ginger
1 tsp ground cumin
1/2 tsp turmeric
chopped cilantro, for garnish, optional
2-3 cups cooked grain of your choice (about 1 cup dry depending upon the grain)

Preheat oven to 400 degrees.  Remove outer green leaves from the cauliflower.  You can save these to make cauliflower chips (see my previous post about Beet Green Chips for the technique).  Rinse cauliflower and pat dry.  Slice the cauliflower down from top to bottom into 1/2 to 3/4 inch slabs so they will lay flat in a pan.  Reserve any florets that break off from the edges for another use.  Heat 1 tbs of the olive oil in a large frying pan over medium heat.  Brown the cauliflower slices for 2 minutes on each side.  Meanwhile combine remaining 1 tbs olive oil, ginger, cumin, and turmeric in a small dish.  When cauliflower has browned on each side remove slices to a cookie sheet covered in parchment paper.  With a spoon for brush spread the olive oil mixture on the top side of each slice.  Bake in preheated oven for 20 minutes.  They should then look like this:

Roasted Cauliflower Steaks

While the cauliflower is roasting in the oven, cook your grain of choice according to package directions.  When cauliflower is done, place a generous portion of the cooked grain on a plate and top with a cauliflower slice or two and chopped cilantro.

Cauliflower Steaks over Buckwheat with Cilantro

Leftovers topped with heirloom tomato slices,
olive oil, and cilantro

Week 9 - Cauliflower, Swiss Chard, Green Pepper, Tomato, Basil

Okay.  I'll admit it.  Only a whole foods plant based eater (i.e. vegan) would look at cauliflower, swiss chard, and tomatoes and say "PIZZA"!!  But that's exactly what happened this week when I looked through my green bag.  The "cheese" on this pizza is played by roasted cauliflower hummus and the other ingredients are the toppings.  Roasting the cauliflower will give the hummus a more "cheesy" flavor and a "ricotta" look.  To make this simpler and save a little time, I use store-bought tortillas as the crust, but really anything you want to use as crust will work just as well.  If you have the time, make your own.  A cornmeal crust is excellent.  Anything goes with this pizza as far as toppings, but greens and tomatoes are two of my favorites.  Enjoy this updated, healthy take on the traditional pie! 

Roasted Cauliflower Hummus Pizza 

1 head Clarion River Organics Cauliflower, cut into florets with stems included

1 bunch Clarion River Organics Swiss Chard, stems removed and leaves chopped (save stems for another use or discard)

2 Clarion River Organics Tomatoes, sliced and the slices cut into quarters

The Clarion River Organics Ingredients

1 Clarion River Organics Green Pepper, diced

2 Scallions, sliced

1/4 - 1/2 cup Kalamata Olives, sliced

6-8 Clarion River Organics Basil leaves, snipped or chopped

Cooking spray

1/2 tbsp Tahini

1/2 tbsp Olive Oil

Juice of half a Lemon

1 Garlic Clove

2 1/2 tbsp water

2 10-inch Tortillas or 4 6-inch Tortillas

Make the cauliflower hummus: Place the cauliflower on a cookie sheet, spray with cooking spray, and roast at 425 degrees for 25 minutes.  Place roasted cauliflower in a blender or food processor with the tahini, olive oil, lemon juice, garlic and water.  Blend/process until smooth.

Roasted Cauliflower Hummus

The Prepped Toppings

While the cauliflower is roasting, prepare the other vegetables and set aside.  

When the cauliflower is done, reduce the oven temperature to 375 degrees.  Place the tortillas on a cookie sheet and bake at 375 for 6-8 minutes until light brown and beginning to crisp.  Remove from oven.  

Spread the hummus on each tortilla and top with the vegetables: tomato slices first, followed by chard, green pepper, scallions, and olives.  Bake pizzas for 8 minutes.  Remove from oven to plates and sprinkle the snipped basil on top of each pizza.  Serve immediately.  Serves 2-4.