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Cauliflower Steaks

Cauliflower Steaks are a great way to serve a topping of choice. You might want to top your Cauliflower Steak with my Best Mushroom Gravy, or for a lighter flavor you could use the Olive Pistou. Whether it is hearty or refreshing, both the Best Mushroom Gravy or the Olive Pistou are amazing.

The Cauliflower Steaks are made in two steps. The first step is to bake the cauliflower, and then brown the cauliflower in a large skillet. You can make the cauliflower steak ahead through the baking process and then finish in the skillet just before serving.

  • 1 head cauliflower, leaves and stem trimmed
  • 4 garlic cloves, peeled and smashed
  • 1 lemon, juiced
  • 2 1/2 c vegetable stock
  • 1/2 c dry white wine (optional)
  • 2 bay leaves

Note: Do not core the cauliflower. The core helps the steaks stay together.

Preheat oven to 350 degrees.

Slice the cauliflower in half and then slice each half into 2 pieces.

In a large casserole pan add the garlic, lemon, vegetable stock, wine and bay leaves. Add the cauliflower steaks to the marinade. Cover casserole pan with foil and bake the cauliflower for 30-45 minutes.

Check the cauliflower with a fork. It should be cooked through, but still firm.

Remove from oven and place onto a paper towel lined plate. Blot cauliflower with a paper towel. you want the surface to be dry so that you will get a golden brown color when you cook them in the skillet.

heat a large skillet over medium heat. When the pan is hot adde the cauliflower steaks. Let the cauliflower steaks cook for 4-6 minutes, until golden brown. Do not move the cauliflower steaks around or they will pall apart.

Serve with your favorite topping.

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Olive Pistou

What is Pistou? Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish soupe au pistou, which resembles minestrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated into the soup just before serving.

This Olive Pistou is a refreshing take on the original Pistou made with a refreshing combination of kalmata olives, orange segments, golden raisins, and garlic.

Use this Olive Pistou to top salads, soups or even roasted vegetables.

  • 2 oranges, peeled, segmented, chopped
  • 1 lemon, juiced
  • 1/3 c kalmata olives, pitted, chopped
  • 2 tsp garlic, minced
  • 1 tbsp flat leaf parsley, chopped
  • 2 tbsp golden raisins

Combine all the ingredients into a large bowl. Stir until thoroughly combined.

Store in a sealable container in the refrigerator.

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