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MONTALTO-DONAGHUE FAMILY – QUINCY, MA
“Growing up, my mother always made cauliflower. Now, my family also loves cauliflower, and this dish is a rich and satisfying addition.”
MARY GRACE MONTALTO
CAULIFLOWER STEAK WITH CHIMICHURRI
INGREDIENTS
For cauliflower:
2 cauliflower steaks (sliced from the thickest part of the cauliflower) and the bits left over, washed and dried
1 tbsp. smoked paprika 2 1⁄4 tsp. garlic powder
4 tbsp. olive oil
Salt and pepper, to taste For chimichurri:
1 large bunch cilantro 1 clove garlic
1⁄2 tsp. chili powder
2 tbsp. red wine vinegar
1/3 cup olive oil
For bean puree:
24 oz. canned butter beans or red kidney beans
Zest of 1 lemon
Juice from 1 lemon
1 clove garlic
2 tbsp. nutritional yeast Salt and pepper, to taste
1 Combine all ingredients for the cauliflower on a baking sheet and turn cauliflower over until coated. (You can use the small bits of cauliflower as well.) Convection roast at 350°F for about 25 minutes.
2 Combine chimichurri ingredients in food chopper or processor and blend. Set aside in a bowl.
3 Combine bean puree ingredients in food processor and blend.
4 To serve, pour a scoop of the bean puree in the center of a plate. Place cauliflower steak on top and drizzle with chimichurri.
Serves 2.
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