City Palate

The Wine and Beer Issue - May June 2017

Pan Roasted Cauliflower Steaks
Move_Over_Meat_–_Pan_Roasted_Cauliflower_Steaks_with_Red_Pepper_Romesco_Sauce_and_Carrot-Top_Pesto

Sept/Oct 2015

From Lori Sharkey, food stylist and writer.

This recipe is a culinary nod to vegetables taking center stage at our tables. I came across this inspired dish during a Wolf Walk with my husband in Golden B.C. Casey and Shelley Black operate Northern Lights Wolf Centre, a privately owned facility dedicated to educating the public about the importance of wolves in our environment. We participated in a guided hour-long hike with wolves through the Purcell Mountains bordering on Yoho and Banff National Parks. My hubby had a surprise kiss from one of the more adventurous wolves, Scrappy Dave. Without doubt a first and lasting experience.

We stayed in the Adventure Chalet at Cedar House, awarded best place to stay in Golden 2012/2013, by EnRoute magazine. We ate at the restaurant and thank chef and proprietor Corey Fraser for sharing his recipe with City Palate.

Cauliflower Steak:

1 large cauliflower head

salt and pepper

1/2 T. olive or grapeseed oil

1 rosemary sprig

1 thyme sprig

1 T. fresh lemon juice

Clean the cauliflower before placing it core side down on a cutting board. Cut two 3/4- to 1-inch-thick steaks from the centre. Reserve remaining florets for snacking on. Preheat oven to 425°F. Season the steaks generously with salt and pepper. Add oil to a preheated cast iron pan. Place steaks in the pan, one at a time, with rosemary and thyme and cook on medium heat. Turn the steak over after two minutes, then place in the hot oven for
9-12 minutes.

Meanwhile, heat the romesco sauce and pesto, check seasoning and adjust if needed.

Roasted Red Pepper Romesco:

2 roasted red peppers

3/4 c. raw pumpkin seeds

2 garlic cloves

2 T. bread crumbs

1 large beefsteak tomato

2 T. apple cider vinegar

pinch of sea salt and cracked pepper

Combine all ingredients in a food processor and pulse until completely puréed. Transfer to a plastic container and refrigerate until needed.

Carrot Top Pesto:

1 small bunch of young carrot tops

1/2 c. fresh basil leaves

2 oz. parmesan cheese, grated

1/2 c. pumpkin seeds, toasted

2 garlic cloves

pinch of salt

juice of half a lemon

5 T. olive or grapeseed oil

In a food processor, purée all ingredients until a rough consistencey is acheived. Taste, adjust seasoning, and refrigerate until needed.

To plate: Place the cauliflower steaks on two heated plates, top with warm romesco sauce and a spoonful of pesto. If desired, sprinkle with shaved parmesan and pass the lemon wedges. Supper, inspired. Serves 2.


Vegetables and Salads