Alex’s Broiled Cauliflower Steaks with Lemon Vinaigrette
For Thanksgiving I am usually the “sides” guy given that my Mom and Mother-in-law claim the rights to turkey and stuffing. Given that they purchase the turkey from Greenburg’s in Tyler, TX I am trying to elbow my way into making a turkey for an alternative to the smoked turkey.
I like to check out the cooking shows as they ramp up to thanksgiving to see what sides they are whipping up. FoodNetwork had a show where a gaggle of star chef cooked Thanksgiving at Bobby Flay’s house. Alex Guarnaschelli made these cauliflower steaks that had everyone gushing. While I am not a huge fan of cauliflower, the fact that she had a little Indian flair pulled me in. My family keeps holiday meals pretty traditional so I like to bring some sides that raise an eyebrow and make people say… hmm this is great.
Tips: Alex suggests boiling the “steaks” first. Be careful here not to get them too tender bc they will fall apart (mine did). I also kept the “end caps” and used those also.
The coconut milk and cardamon give it a creamy flowery taste complemented with the heat from the red pepper flakes and then the punch of acid with the vinaigrette really works well. The gremolata was just too strong for my taste so I used this very sparingly
2 heads of cauliflower
2 cans of unsweetened coconut milk (13.5oz ea)
2 tbs of cardamon seeds, crushed lightly
1 tsp of red pepper flakes
2 tbs of lemon juice
2 tbs of Dijon mustard
2 tbs of red wine vinegar
2/3 cup of olive oil
1 cup of flat leaf parsley chopped
Zest of 1 lemon
2 cloves of garlic minced
1. As Alex describes…think steaks so cut it in half and then slice off one side so that it is flat on two sides like a steak. Bring a large pot of salty water to a boil and carefully put the steaks into the water to tenderize them (6-8mins). Be careful to not over cook!!! Remove and let them drain and cool. Mix the coconut milk, crushed cardamon and red pepper flakes. I marinated these for two days.
2. Vinaigrette: mix the ingredients together and whisk until combined.
3. Gremolata: chop and mince and mix together the zest, parsley and garlic. This stuff is really strong so taste it to get an idea of how much you would like to use.
4. Heat your oven to 375 degrees and place these steaks on a sheet pan and cook them for 12mins and right before severing them, hit them in the broiler to put some color on them. Top with vinaigrette and gremolata before serving.