As a kid, I thought of cauliflower as the bland albino version of broccoli. However, as an adult, I love its subtle flavor and how versatile it is to flavor and cook with. This recipe is a very simple roasted “steak” seasoned with sweet curry and served up with kale and bean puree.
1 head of cauliflower, greens removed (keep “stump” intact)
1-2 tsp Penzey’s sweet curry spice
1 TBSP olive oil
salt and pepper to taste
Recipe for Kale Chips form my blog: HERE
Recipe for White Bean Puree:
1 can white beans such as cannellini or chickpeas work well too
3-4 cloves of garlic, crushed or finely diced
1/4 cup olive oil
Juice from 1/2 fresh lemon
Fresh ground black pepper and salt to taste
Simmer oil and garlic in a small pan until garlic has softened but not browned.
Blend beans in food processor until smooth. Add oil and garlic mix, lemon juice, salt and pepper and blend until very smooth.
Preheat oven to 350 degrees. Slice the cauliflower into large steaks and place onto a baking sheet. Drizzle with olive oil, sweet curry spice and salt and pepper to taste.
Roast for 20 minutes or until tender and slightly browned. You will need to turn the steaks at least once to brown both sides.
Serve over kale chips with a side of white bean puree.