Cauliflower is very popular in Indian cuisine because of its flavor as well as its flexibility. I use it because it is low in calories and easy to add to any dish. I frequently sneak it into sauces and dishes because of the extra nutritional value it provides. If only my husband knew how often I sneak carrots and zucchinis into his diet…
A few years ago, slicing whole heads of cauliflower became popular. I started incorporating cauliflower “steaks” into our diet to increase the number of meat-free meals we eat each week while not sacrificing taste. My recipe for Roasted Cauliflower Steaks with Vegetable Medley makes a delicious weeknight meal without a lot of fuss or work.
I had been roasting cauliflower florets with a flavorful masala for years so I simply turned my spice blend into a marinade for my cauliflower steaks. The steaks are fried in a skillet for a few minutes to give them a rich golden brown color before they are roasted in the oven. They make a lovely presentation on a plate and, when paired with colorful vegetables, they make a complete meal.
To top my steaks, I sauté my favorite summer vegetables: tomatoes, yellow squash and zucchini, in specially seasoned oil. To this I add a bit of red wine, usually pinot noir, to intensify the sauce as it thickens. I finish the vegetable medley with a dash of lemon juice and a bit of fresh cilantro to wake up the flavors.
To serve my Roasted Cauliflower Steaks, simply place one steak on each plate and top them with with a hearty serving of my Vegetable Medley. A fresh baguette would be a great accompaniment for this recipe.