Cauliflower Steaks with Lemon Olive Oil and Parsley Pistachio Topping Recipe

Cauliflower Steaks with Lemon Olive Oil and Parsley Pistachio Topping Recipe

Cauliflower Steaks:

-1 head of cauliflower
-1 1/2 cups chicken broth
-1/4 cup Sonoma Farm Lemon Infused olive oil
-3 garlic cloves, peeled and smashed
-1/4 teaspoon crushed red pepper
-1 tablespoon fine-grain sea salt

Parsley and Pistachio Topping:

-1 1/2 cup Italian parsley leaves
-6-7 toasted pistachios
-3 garlic cloves, peeled and smashed
-1 lemon
-Salt

1. Preheat the oven to 350 degrees F. Slice the cauliflower head into 1 1/2-inch to 2-inch slices. Heads up: depending on how big the cauliflower head is you will probably end up with 3-4 “steaks.

2. To a 13-inch x 10-inch casserole dish, mix together the chicken broth, lemon olive oil, garlic cloves, red pepper and sea salt. Gently transfer the cauliflower steaks to the casserole dish and place in the oven. Roast the cauliflower for 30-35 minutes.

3. While the cauliflower is roasting, let’s make the topping. Add all of the ingredients to a food processor (minus the lemon and salt) and pulse until mixture is coarse. (Alternatively, using a knife, you can mince all of the ingredients separately.) Squeeze in the juice from the lemon; mix and salt to taste. Set aside.

4. Remove from the cauliflower from the oven and allow to cool slightly for 5-10 minutes. The cauliflower will be fragile so be gentle when handling. Transfer the cauliflower steaks to a bed of paper towels to and dry. Meanwhile, heat a cast iron skillet over medium heat. Add a few tablespoons of lemon olive oil to the hot pan and gently add the steaks, searing them for 1-2 minutes on each side and until golden brown. Drain the steaks on a bed of clean paper towels. Serve immediately with a few teaspoons of topping on each.

Yields 3-4 cauliflower steaks

June 2010
Sonoma Farm