Husband: Whats for dinner tonight?
Husband: What? I thought it was Meat Free Monday
Me: It is – we’re having Cauliflower Steaks!!
Husband: What *?!*#*?!
I always think of cauliflower as a winter vegetable
But when I was in Alfalfa House last week, there were several in the fridge and they weren’t too expensive
So I grabbed a couple as I was quite sure it would be a while until I see them again
Cauliflowers are so popular now, which I just love as they are also incredibly healthy for you
Whilst we usually associate healthy food with having lots of colour, cauliflower despite being pretty much white are incredibly healthy
Cauliflowers are part of the Brassica family of vegetables – also called cruciferous veggies – which includes kale, cabbage, Brussels sprouts, broccoli and more – this group is a stand-out when it comes to health benefits
Including the fact that they are rich in vitamins and minerals such as folate, vitamin C and K, an excellent source of phytonutrients — plant-based compounds that can help lower inflammation and reduce the risk of developing cancer – and they’re high in fibre
One of my favourite ways to serve cauliflower is roasted, but today I decided to barbecue it
Especially since the weather is warmer, so I’m less inclined to turn the oven on
Barbecued cauliflower is absolutely delicious – plus it cooks fairly quickly
And this quick and easy to make romesco sauce is a delicious accompaniment
BTW, if there’s any sauce left over it will keep in the fridge for up to one week
Its such a versatile sauce that you can use as a dip, spread it on toast or serve with other roasted or barbecued veggies
So next time you fire up the bbq, throw on a cauli steak
Your body will thank you for it!
- 1 medium cauliflower
- 3-4 tablespoons extra-virgin olive oil
- 3 roasted capsicums (approx 1 cup, 200 grams)
- ½ cup (80 grams) toasted cashews
- 2 cloves garlic
- ¼ teaspoon salt
- Persian feta or toasted hazelnuts, optional
- Cut cauliflower in half, then cut each half in half length ways to make 2 cauliflower 'steaks'
- You can also cook the round end bits, or set aside and use for something else
- Brush both sides with a little oil, season with salt and pepper and place on a medium-hot barbecue
- Cook on each side for approx 10 minutes, depending on how thick your steaks are and how hot the bbq is
- Alternatively you can roast them at 220 degrees C for around 30-40 minutes, flipping once about halfway through, until golden brown
- While the steaks are cooking, make the romesco sauce
- Place capsicums in food processor along with cashews, garlic and salt
- Puree until smooth
- Then drizzle in 1-2 tablespoons extra virgin olive oil, if you can, while the motor is running
- Continue to blend until well combined
- Either top steak with romesco sauce, or spread sauce over the base of a plate and place cauliflower steaks on top
- Garnish with fresh herbs and feta or hazelnuts if you like
BTW, if like us you eat organic and cauliflowers are no longer available
Replace the cauliflower with broccoli
Broccoli steaks are great too!