Cauliflower “Steak” with Olive Pistou

Serves 4.

Note: A bright, citrusy, salty olive “salsa” tops these surprisingly hearty vegan “steaks.” If your kids prefer a more familiar flavor, try topping them with pizza sauce and cheese, then broil until bubbly and brown. Adapted from Rouxbe Cooking School (Rouxbe.com).

• 2 heads cauliflower, leaves and stem trimmed (do not core the cauliflower, as the stem is needed to keep the “steaks” intact)

• 4 garlic cloves, peeled and smashed

• Juice of 2 lemons, divided

• 2 1/2 c. vegetable stock

• 1/2 c. dry white wine

• 6 tbsp. extra-virgin olive oil, divided

• 2 bay leaves

 

• 1/2 tsp. sea salt (or to taste, depending on the saltiness of your stock)

• 2 oranges, peeled, segmented and roughly chopped

• 1/3 c. green olives (such as Mazanilla or Picholine), pitted and coarsely chopped

• 1 garlic clove, minced

• 1 tbsp. flat-leaf parsley, roughly chopped

• 2 tbsp. golden raisins

• Black pepper

Directions

Preheat oven to 350 degrees.

With the cauliflower sitting on its stem, cut in half through the middle the long way. Trim the outer edge of each half to form a thick steak-like piece of cauliflower (save the trimmings for another use). Each piece should be approximately 1 1/2 inch thick.

In a 9- by- 11-inch baking dish, mix together the garlic, juice from 1 lemon, stock, white wine, 2 tablespoons olive oil, bay leaves and salt. The amount of salt will depend on how salty your stock is. Taste for seasoning and adjust as necessary.

Place the cauliflower into the liquid and cover tightly with foil. Carefully transfer to the oven and let bake for approximately 30 to 45 minutes. Ultimately, the time will depend on how thick the “steaks” are.

Test the cauliflower periodically. When a knife goes in somewhat easily, it is done. The cauliflower should be cooked through, but still a bit firm. If it’s too soft, it will fall apart during frying.

Meanwhile, to make the pistou, combine the oranges, juice of remaining lemon, olives, garlic, parsley, raisins and 2 tablespoons olive oil. Gently toss, and set aside.

To finish the dish, remove the cauliflower from the oven and carefully remove the foil. Remove the cauliflower from the liquid and place on a plate lined with paper towel. Blot the top of cauliflower, as well. This step helps to ensure a nice golden crust.

Next, heat a large fry pan, or cast iron skillet, over medium heat. Once hot, add remaining 2 tablespoons oil, followed by the cauliflower. Let the cauliflower cook for about 4 to 6 minutes, or until golden brown on each side. Try not to fiddle with the pieces too much, otherwise the cauliflower will start to fall apart.

Once done, transfer to a serving plate and top with half of the pistou. If desired, drizzle some of the pistou juice around the plate and finish with freshly ground black pepper, if desired.

Nutrition information per serving:

Calories 175 Fat 13 g Sodium 360 mg

Carbohydrates 14 g Saturated fat 2 g Calcium 51 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 vegetable, ½ fruit, 2 ½ fat.