Sunday, June 28, 2015

Cauliflower Cheese Steaks

This may be a too basic dish, hardly a recipe at all, but its goodness is also too great to not share. The combination of fork-tender cauliflower and chewy cheese, and the flavor combination of a sweet roasted vegetable and a tangy, salty cheese, is simply irresistible. Plus, who doesn't need another idea for dinner when feeling brain-dead?


You can use any sort of cheese you like provided it's sharply flavored and melts easily. Above, we topped the cauliflower with the tangy, salty Italian sheep cheese Crotonese.

You're only gonna get 3 or 4 perfect slices from a head of cauliflower as it tends to break apart easily. All those leftover florets should be tossed with oil and seasonings and roasted at the same time you cook the "steaks." Let's always try to be delicious AND economical, eh? That's the Cafe Drake HRV way.


Cauliflower Cheese Steaks with Brown Rice, Miso-Lentil Gravy and Garden Greens Salad.

Preheat the oven to 375 degrees F. 

You'll start with 1 head of cauliflower, rinsing not necessary. Carefully, praying that it works, slice the cauliflower into large "steaks", 3/4" thick. See the photos above for visual reference but essentially, you're slicing through the cauliflower while it sits flat on your chopping board. Much of the head will fall apart into florets; that's OK, also see above for an idea of what to do with all these crumbled veggie gold.

Still with great care and finesse, transfer the cauliflower steaks to a large baking sheet. Drizzle both sides with olive oil and sprinkle with sea salt and black pepper

Roast the cauliflower for 15 minutes and then gently flip, with a spatula, and cook for another 15 minutes. Remove from the oven and top each piece with 3-4 T. grated cheese of choice. Return to the oven for another 5 minutes or so, maybe less. The cheese should be thoroughly melted and bubbly, but not burned.

Serve the cauliflower hot or very warm, garnished with sliced scallions and/or chives.

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