Happiness to me if finding ways to prepare food in five minutes or less and still eat like a queen. Grilled cauliflower steak with roasted tomatoes is double happiness. It requires very little prep time, and yields almost zero waste. It’s nearly shameless to give a recipe for it, but I would be more shameful keeping this great idea to myself.
A friend suggested this idea to me, as she is eating more vegetarian these days. I’m a big meat eater, but I’m an even bigger vegetable eater. I know I eat more vegetables than the average person, a lot more. On Election night, I thought it was going to be a nail biter and it was for some of us. Instead of snacking on a big bag of chips, I roasted cauliflower and in my excitement, I ate the whole head. . Of course, I didn’t eat anything else. That was dinner, which left me full with no guilt and lots of cancer fighting health benefits.
I know you know that fresh vegetables are the true “make a body good” food group, but I like to remind you of this. In weeks in which I eat nearly crazy amounts of vegetables, I can honestly report to you a heightened feeling of wellness and energy. Of all the foods I prepare, if I could leave you with anything, it would be to inspire you to eat vegetables, lots of them, every day and love every bite, to the point of having cravings, cravings that take you to the store at odd hours.
Grilled cauliflower steak with roasted tomatoes is a bit like Cinderella. It’s white, bland, and just not the prettiest vegetable in the produce aisle. It often goes unnoticed as the more beautiful broccoli is chosen. When it does get picked, it gets treated like the unloved stepsister, drenched in yucky cheese sauce or deep fried, all attempts to disguise it. But, like Cinderella, all it needs is the right accessories. Brushed with olive oil, sprinkled with salt and perhaps a few chili flakes, it is transformed from a mere side dish to the main attraction.
The cauliflower is cut in one inch slices to make cauliflower steaks. They are brushed with olive oil, spices, salt and pepper and grilled. If it’s too cold to grill where you live, you can roast the steaks in the oven. I added in roasted grape tomatoes for color and simplicity, and finished off with an optional shaving of pecorino cheese. You can play around with this idea, adding in your own spices, olives, capers, etc. Just don’t over cook. That has always been Cauliflower’s biggest enemy. It often doesn’t look as done as it is, so roast all the pieces, even the small ones that fall off when you slice through it, and taste those. Those will get done a little faster, but not by much.
Tell me, do you eat lots of vegetables and have you ever eaten a vegetable as your main course?
This will be one of the entries for the Red to Remember cooking event for World AIDS Day.
- 1 head cauliflower
- 1 tablespoon olive oil
- dash of red chili flakes
- sea salt, pepper
- grape or cherry tomatoes
- Slice cauliflower from top to bottom in one inch thick slices
- Mix olive oil with red chili flakes
- Brush both sides of cauliflower
- Season with salt and pepper
- Place on hot grill, turn grill to medium heat
- Cook for ten minutes.
- Turn over, grill for ten more minutes.
- If roasting in oven, roast in shallow baking dish at 375. You may need to increase cooking time.
- Toss tomatoes with a little bit of olive oil.
- Roast tomatoes in oven for ten minutes.
- Assemble cauliflower and tomatoes on plate. Serve immediately.
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