Vegetables are a healthy food choice and are becoming an ever more popular one. Not just as side dishes either but increasingly as feature items. Certainly your scribe has been incorporating more of them into his meals on a regular basis. We have been trying out many of the recipes from the books of current vegetable doyen Yotam Ottolenghi throughout 2018 which has made it much easier to do so. As an example really like his use of eggplants prepared in so many diverse ways. However the favourite new dish of the year at our home is an oven-roasted cauliflower steak. We had been enjoying cauliflower for many years but always simply boiled or mashed up puree style. IMHO this newer fashionable method of cooking shows off this versatile vegetable when combined with your choice of a variety of seasonings to very best advantage. A delicious naturally sweet satisfying course either as a starter or a main. Make it yourself!
Basic Recipe: Preheat oven to 400F (200C). Set cauliflower on a cutting board with stem down & the crown up. Cut two slices, one on each side of centre, about 2 inches thick. Heat oil in an ovenproof saute pan. Brown both sides of your cauliflower steaks and season with natural sea salt & best freshly ground peppercorns. Place in oven for about 15 minutes or until firm & tender – your own timing. Plate. Drizzle with a dressing of your choice. Prefer a simple one of EVOO, Sherry vinegar, and rinsed capers to show off the unique flavours of the cauliflower best. A sprinkling of fresh herbs and/or some freshly shaved Parmigiano Reggiano on top can also work well. Enjoy.
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