Steak and Cauliflower Steak

Post author:Angel
Post published:February 4, 2021
Post category:100 Days - 4 Shops / Diners / The meals round #2
Post comments:1 Comment

What goes best with steak? Steak!

I picked up a head of cauliflower on my middle shop. When I have fresh I like to do at least one “steak” just for the presentation factor, it is simple enough to just slice the center cut and bake it with seasoned oil.

Trim the green leafy bottom from the head of fresh cauliflower.

Cut a 1 1/2 inch steak from the center of the head of cauliflower. Make your first cut off center one way, then the other off center from the other side, leaving a “steak” connected to the stalk, and pretty.

Cut a 1 inch “steak” from the center of a small head of cauliflower.

Chop a garlic clove, add a tablespoon of olive oil, squeeze in a cheek of a lemon, a pinch of chili flake, salt and pepper.

Add some lemon pepper and stir. Let sit for a couple minutes to allow flavors to combine.

Brush the oil and spice mixture on the cauliflower steak – getting seasonings into every nook and cranny. Really coat both sides. Roast in preheated 400 oven for 15-20 minutes.

Pan roast the mushrooms unto golden on the edges in melted butter with a touch of oil.

Season your thawed and patted dry steak. Heat the grill pan, and turn on the exhaust. Thin steak so hot and fast.

Grill pan + high heat + dry steak = perfection.

Nicely roasted mushrooms and toasted garlic.

Top both steaks with mushrooms, and a little celery leaves for color and brightness.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.