Knock your socks off Cauliflower Steak

IMG_4988A good friend came to dinner the other day. While driving towards our place, she and her partner began to discuss what we might be having for dinner. Ideas of fancy ran rampant in their Rav and wild and crazy meal suggestions had everyone laughing. Now, you must understand dear reader that Lesley and I have known each other since time began. As tender young babies, we shared rattles and bottles, as children we were practically joined at the hip and as the years rolled by, as we grew up and grew off into our own lives in seperate directions, we always kept in touch. You could say that Lesley knows me pretty well which is why her conversation with Chris went something like this,

“I bet Kim is going to make something weird and gross for supper.”

“Why’s that?”

“I dunno, that’s Kim, she likes to feed people weird food. Bat poop tea or something like that.”
“That sounds disgusting”
“We should probably have a snack before we get there, in case we can’t eat what she makes.”
And so my friends-of-little-faith arrived for dinner with full bellies…Too bad, because we weren’t having bat poop tea (I can’t recall ever making that!). Instead I grilled cauliflower steaks and topped them with a savory sun-dried tomato garnish and despite her pre-supper snacking, Lesley finished off the the tomato topping down to the very last bite.

Here’s how to impress your guests with steaks made from vegetables
disclaimer: no bat poop was used to make this meal

1 large head of cauliflower
4 Tbsp olive oil

Seasoning Mix
1 tsp salt
1 tsp chili powder
1/2 tsp garlic powder
pinch of pepper

Topping
1 jar of sundered tomatoes, lightly drained and chopped
1/2 c. roasted sunflower seeds, chopped
1 clove garlic, minced
1 tsp apple cider vinegar
salt to taste
1/4 c. parsley, chopped

Remove the leaves from head of cauliflower and wash the vegetable well. With a sharp knife, slice about an inch off of the ends of the cauliflower, leaving the centre intact. Slice the centre in two to make your ‘steaks’. Carefully separate the cauliflower pieces attached to the two ends you cut first. You can grill those too, they just won’t look steak-ie. Brush vegetable with olive oil and sprinkle with your seasoning mix. Preheat BBQ to 400-ish and when hot, grill veggies. It takes between 10-20 minutes for the cauliflower to get to the tender/crispy stage. Test each piece as size matters when cooking. Once the cauliflower has reached perfection, serve it topped with the sun dried tomato mixture. Deeee-lish.

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