Thursday, July 31, 2014

Recipe of the Week: Grilled Cauliflower Steaks with Pesto

I've been noticing cauliflower steak recipes popping up all over the place.  I've never though of cauliflower being cut like a steak, but this is a great idea.  It's certainly versatile and can be baked, steamed and I like it pureed

This is a combination of a couple of different recipes that I combined together.  I am not sure about grilling it, but I know that I have roasted cauliflower before so I think either way would be nice.


Cauliflower Steaks with Pesto


1 large head of cauliflower
salt and pepper
Olive oil or non-stick cooking spray

Pesto Sauce

1/2 cup fresh basil leaves (you could also use kale or spinach)
2 garlic cloves, peeled
1 tablespoon olive oil
1 teaspoon grated lemon zest; plus zest to garnish
1 tablespoon cold water
salt and pepper



In a food processor, place basil, garlic, oil and zest.  Add 1 tablespoon cold water.  Process or blend until smooth.  Pulse in a bit of salt and pepper to taste.  Set aside at room temperature.


Remove the leaves from the cauliflower head and trim the base even with the bottom of the head.  Rinse thoroughly.

Bring a large pot of water to boil just deep enough to immerse the whole cauliflower head.  Salt the water as it comes to a boil.  Gently (try using a large sturdy wire skimmer or strainer spoon) lower the head into the boiling water.  Cook the cabbage for 2 minutes, then immediately remove from the water (place in an ice bath or cold water for 3-5 minutes).  Drain the cooled head and pat dry with paper towels.  Transfer stem side down to a cutting board.  (If you are roasting in the oven, skip the pre-boiling)

With a sharp knife, carefully cut the cauliflower head vertically into slices about 3/4 inch thick.  You should get at least 4 slices.

Preheat the grill.  Rub with olive oil or spray with cooking spray each side of the cauliflower steaks.  Season with salt and pepper. 

Place the steaks on the cooking grill (if roasting in the oven, place cauliflower on a baking sheet and place in a 425 degree oven for 20-30 minutes, turning steaks once).  Grill until they are seared a deep golden brown color (about 5 minutes per side).  Turn them over and brush a bit of the pesto on top.  Transfer the steaks to a serving platter with more pesto on the side.

Recipe Courtesy of Wolfgang Puck
Image found on Google Images