Dinner
Roasted Cauliflower Steak
A nice meat substitute with Olive Currants and toasted breadcrumbs
Ingredients
- 1 head cauliflower, outer green leaves removed and stem trimmed, leaving core intact
- 1/4 cup olive oil
- Salt and ground black pepper to taste
- 2 teaspoons minced garlic
- 3/4 pitted chopped olives (or olive tapenade)
- 1/3 currants or sun dried tomatoes
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes
- 3/4 cup toasted coarse breadcrumbs (or plain croutons crushed)
- 1/3 cup grated Parmegiano Reggiano cheese
Directions
- Place the rack in the lower third of the oven and preheat the oven to 400 degree.
- Working from the top of the cauliflower head vertically to the core, carefully cut three 3⁄4 inch “steaks” from the center.
- The edges and some florets will break loose. Chop these finely and reserve 1 cup.
- Place the cauliflower steaks on a greased rimmed baking sheet, and brush both sides with 2 tablespoons of the olive oil.
- Season with salt and pepper on both sides. Roast until tender throughout and golden brown, 25-30 minutes, flipping once carefully about halfway through cooking.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a pan over medium-high heat. Add the garlic and reserved chopped cauliflower, and cook, stirring until softened, about 5 minutes. Add the olives and currants or tomatoes, and cook about 3-4 minutes more. Add the lemon juice and red pepper flakes and season to taste with salt and pepper. Remove from the heat and stir in breadcrumbs, reserving 1-2 tablespoons of the crumbs to finish.
- Remove the cauliflower steaks from the oven, and top with the olive mixture. Sprinkle the reserved breadcrumbs and the cheese over the top. Serve warm.