AuthoradminCategoryCauliflower, Fall, Gluten Free, Grain Free, Nuts, Potluck, Raisins, Side Dishes, Thanksgiving, Vegetable, Vegetarian, WinterCuisineHealthy, MediterraneanCooking MethodBakingDifficultyBeginnerHappy Monday! I’m so excited for my great pal Georgia Pellegrini. Not only does she lead ladies on the finest of outdoor adventures….but she also has an amazing new cookbook/lifestyle manual called Modern Pioneering.
Thumb through the pages of this hearty book and you will find more than 150 recipes, projects & skills for a self sufficient life. These Cauliflower Steaks with Pine Nut Dressing peaked my interest immediately. My tastebuds we not disappointed.
Pre heat oven to 350 degrees F with the rack in the middle.
With a large chefs knife, cut the cauliflower from top to bottom through the largest part of the head, into cross sections about 1 1/2 inches thick. Depending on the size of the cauliflower you should get 2 per head. Keep the cauliflower scraps for other recipes.
Place the 4 cauliflower steaks in one large baking dish, or two medium baking dishes. Pour water into the dish to reach a height of about 1/2 inch. Sprinkle the steaks with the salt & cover the dish tightly with foil. Place it in the oven for 15 to 20 minutes or until the cauliflower is tender when pierced with a knife.
Remove the dish from the oven & using a spatula carefully transfer the steaks to a plate. Let cool slightly as you make the dressing.
In a small bowl combine the pine nuts, raisins, parsley, olive oil & lemon juice. Season with salt & pepper & set aside to marinate.
To serve the cauliflower steaks, melt the butter in a large sauté pan over medium heat. Brown the cauliflower in the butter, about 3 minutes per side, until browned like a steak. Remove to a serving dish & drizzle with the dressing.
Add pine nuts to a sauté pan over medium heat. Heat them for 5-10 minutes or until golden brown. Stir often. Watch carefully as they can burn quickly.
This recipe can be found on page 70 of Modern Pioneering by Georgia Pellegrini.
Ingredients
Directions
Pre heat oven to 350 degrees F with the rack in the middle.
With a large chefs knife, cut the cauliflower from top to bottom through the largest part of the head, into cross sections about 1 1/2 inches thick. Depending on the size of the cauliflower you should get 2 per head. Keep the cauliflower scraps for other recipes.
Place the 4 cauliflower steaks in one large baking dish, or two medium baking dishes. Pour water into the dish to reach a height of about 1/2 inch. Sprinkle the steaks with the salt & cover the dish tightly with foil. Place it in the oven for 15 to 20 minutes or until the cauliflower is tender when pierced with a knife.
Remove the dish from the oven & using a spatula carefully transfer the steaks to a plate. Let cool slightly as you make the dressing.
In a small bowl combine the pine nuts, raisins, parsley, olive oil & lemon juice. Season with salt & pepper & set aside to marinate.
To serve the cauliflower steaks, melt the butter in a large sauté pan over medium heat. Brown the cauliflower in the butter, about 3 minutes per side, until browned like a steak. Remove to a serving dish & drizzle with the dressing.
Add pine nuts to a sauté pan over medium heat. Heat them for 5-10 minutes or until golden brown. Stir often. Watch carefully as they can burn quickly.
This recipe can be found on page 70 of Modern Pioneering by Georgia Pellegrini.
