I saw a recipe for Cauliflower steaks last week in the newspaper, I’d never heard of such a thing, but a little poking around on the Internet shows I must really be behind the times. There are many recipes for this, read a few and make it your own, that’s what I did.

3 tsp extra-virgin olive oil divided
1 medium Cauliflower
Pinch of kosher salt
Fresh ground black pepper
Grated Pecorino Romano
1 cup bulgar wheat
Red pepper – diced
Onion diced/sliced
3 cloves garlic sliced
Preheat the oven to 250F degrees.
Place bulgar in a bowl, cover with boiling water. Cover the bowl with a plate.

Add 1 tsp EVOO to a pan over medium high heat.

Add the vegetables and saute until tender crisp.
Drain the bulgar well and add to the vegetable mixture.
Toss together, and turn heat as low as it goes, while preparing the cauliflower give the pilaf a stir now and then.
Cut two 3/4″ steaks from the center of a head of cauliflower including the stem. Trim off any leaves or nasty bits. Reserve the rest for another use.

In a skillet, heat up 1 1/2 tsp oil over medium-high heat.

Lightly brush on side of cauliflower with oil, sprinkle with salt and pepper.










Add the cauliflower steaks, seasoned side down, while first side is cooking, repeat the oil, salt and pepper on the unseasoned side.

Press it down with your spatula to get a good sear.

Turn and sear the other side.

Remove from heat and place on a baking sheet.

Top with grated Pecorino Romano  put in oven and bake for 9 minutes.

After 9 minutes turn oven from bake to broil and broil until cheese is bubbling.

While cauliflower is finishing up, increase pilaf heat to medium and toss again.

Plate and serve!










Until next time, Eat Well & Keep Digging