Cauliflower Steak
From Gemini
Ingredients
- Cauliflower
- Olive oil
- Smoked paprika
- Turmeric
- Salt and pepper
- Couscous
- Parsley
- Lemon zest
Steps
Preheat oven to 425°F
Cut the cauliflower into thick "steaks" (about 1 inch thick) through the core so they stay together.
Toss the steaks in olive oil, salt, and a little smoked paprika, then roast them in oven for 15 minutes.
Meanwhile, prepare couscous and season it with lemon zest and parsley). Keep warm.
Finish them on a piping hot grill or cast-iron pan for 2-3 minutes per side until you get those deep, dark "burnt ends" that mimic grilled seafood.
Lay down a bed of couscous and place your charred cauliflower steak on top.
Dollop the Mostarda right over the hot cauliflower. The heat will melt the syrup slightly, glazing the vegetable.
Notes
The goal is to treat the cauliflower exactly like a piece of protein.