One very versatile vegetable is the cauliflower. It is a very healthy vegetable, low in calories and carbs. Originally from the Greek island of Cyprus, it became quite popular when served in the courts of King Louis XIV and made other notable tables throughout Europe over time.
Unfortunately, most of us grew up with the boiled to death version so it was readily discounted when we were off doing our own cooking. If by now you have not been re-introduced to the tasty ways of serving cauliflower, this recipe might just tempt you to give it a try.
These cauliflower steaks are a real breeze in your Grillet and are ready in very little time. I’ve tried it with basil pesto and grated cheese to name a few toppings, but it is a great vehicle for many others. Fixing cauliflower as steaks also makes a great presentation. I often place them on Forbidden Rice, so named for when it was the Emperor of China’s rice, therefore no one else could eat it. Today this black rice gives Cauliflower Steaks a beautiful background while being very healthy with a complimentary nut-like flavor. Give this a try; you and your guests will be pleased.
1 large head of cauliflower
2-3 tblsp olive oil
salt and pepper
Remove any outer leaves and then slice cauliflower into ½”- ¾” slices. Baste with olive oil and season with salt and pepper.
In a 350 degree Grillet, sauté steaks on each side for 4-5 minutes until brown and slightly tender. Add ¼ cup water to pan, cover with lid and cook for an additional 2 minutes.
Add any desired toppings of your choice, heat and serve.