Cauliflower Steak

(from jobelia’s recipe box)

Source: Nikki Franco

Serves 8 people

Ingredients

  • 3 tbsp olive oil
  • 1/4 red onion, minced
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/2 cup quinoa
  • 2 cup vegetable broth
  • 1 sprig thyme
  • salt and pepper
  • 1 head cauliflower
  • 1/3 cup diced raisins
  • 3 tbsp chopped unsalted roasted peanuts
  • 1 tbsp onion puree*
  • 1 tbsp butter
  • 2 tbsp chopped cilantro
  • 1 tbsp finely chopped chives

Directions

  1. Onion puree:

  2. In a medium saucepan, heat 2 tbsp oil over medium low heat. Add 1 onion, very thinly sliced and cook, stirring often, until they are soft but have not taken on any color, 15 to 20 minutes.A bit of water helps. Add 1 tbsp sherry vinegar and cook for 5 more minutes. Season with salt and pepper. Transfer to a blender and process until satiny smooth.The puree can be cooked, cooled, and kept in refrigerator up to 2 days.

  3. Preheat the oven to 400 degrees. In a smaill saucepan, heat 1 tbsp of oil over medium-low heat. Add onion, shallot, and garlic and cook, stirring often, until the onion is softened, about 5 minutes. Add quinoa and toast, stirring constantly, for about a minute.

  4. Increase the heat to high, and add 1 cup of broth and the thyme. Season with salt and pepper, and bring to a simmer. Cook, covered until almost all the liquid has been absorbed, about 15 minutes. Remove from the heat and let stand about 5 minutes. Discard the thyme sprig.

  5. Trim the stem of the cauliflower so the head sits flat on the cutting board. Cut down through the center of the cauliflower making 4 slices on both sides.

  6. Heat 2 tbsp olive oil over medium-high heat in the largest skillet you have.. Working in batches, brown the slices on both sides, about 3 minutes per side. Transfer to a baking pan.

  7. Season the cauliflower with salt and pepper and roast in oven until tender, about 15 minutes.

  8. Meanwhile, add raisins, peanuts and onion puree to the quinoa and gently heat through, stirring. Add the remaining 1 cup broth, then stir in butter and chopped cilantro. Season with salt and pepper.

  9. Lay cauliflower slice on plate and spoon the quinoa on top. Sprinkle with crushed peanuts, chives and cilantro leaves.

Email to a friend | Print this recipe | Back