2 Entree portions
Tip: Roasted cauliflower steaks have been popular for several years and are terrific served as an entree. Most heads of cauliflower are not large enough to cut more than two “steaks” of a decent thickness.Rreserve the remaining florets to eat raw with your favorite veggie dip, roast to use as a side dish for another meal or create a delicious soup for later in the week. In any case, do give this a try…it’s worth the effort for a unique and nutritious vegetarian meal with the bonus of another!
1 large head of fresh cauliflower
2 Tbsp olive oil
Sea salt & freshly ground black pepper
1/2 cup chimichurri sauce – recipe to be posted soon or use your favorite! OR…
you might want to try this Salsa Verde in the meantime 😉
1 oz feta cheese, cut from a fresh chunk
1/4 cup small green olives
2 Tbsp lightly toasted shelled pistachios
6-8 small, pitted and plump Medjool dates
Make your favorite chimichurri sauce (my recipe will be provided soon); set aside.
Crumble feta cheese into a small bowl; set aside.
Preheat oven, including either a large cast iron skillet or a foil-lined heavy baking sheet to 425 degrees F.
Wash and dry head of cauliflower; remove the outer leaves and trim the stem as needed to remove any blemished parts and leaving a flat base on the stem. Resting the head on its base, cut it directly in half from top to bottom. Cut 2 steaks about 1 1/2 to 2 inches thick, 1 from the flat side of each half. Reserve the remaining parts of the cauliflower for another meal as mentioned in Tips above.
Brush both sides of each cauliflower steak with olive oil and season lightly with the sea salt and freshly ground pepper. Roast for 5-8 minutes in the preheated skillet or baking sheet (be sure to use oven mitts – the pan will be very hot!) until the first side is golden brown; turn the steaks over and roast for an additional 5-8 minutes to sear the other side. Test the stem with a cake tester or skewer for tenderness.
Place cauliflower steaks on a platter or directly on two dinner plates. Spoon a generous portion of chimichurri sauce and sprinkle the feta cheese over the steaks. As an option, garnish the platter or plates with olives, pistachio nuts, and dates for a variety of Mediterranean flavors and textures. Serve immediately.