Cauliflower Steak Salad
Updated: Jul 2, 2020
Inspiration comes in many ways...and this one happened on a morning TV show. I usually find main stream media way too focused on animal protein but I was so pleasantly surprised to see this plant-based entree, I went to try it right away (thank you Good Morning America!). Perfect for summer holiday grilling, I hope you'll give this one a try!
There are so many things to love about cauliflower. Not only is it another incredibly versatile ingredient, it's highly nutritious, delicious and relatively affordable (one head ranges from about $3.99 for non-organic to as much as $7.99 for organic varieties). So imagine that, depending on the cost of additional ingredients, you could serve a nutrient-dense meal for two for less than $10.
Cauliflower boasts a host of cancer protective phytochemicals. It is one of many cruciferous vegetables that contain sulforaphane, which is credited with fighting cancer, reducing inflammation, increasing heart health, balancing blood sugar, burning fat, and balancing hormones, OH MY! Do I need say more? Consuming them raw is considered ideal so you preserve the enzyme that allows maximum benefits. Even better than the beautiful chou fleu, broccoli sprouts (check out the garnish) are the richest source you can find. If you'd like to learn more about this incredible food, and want to enjoy a great summer read, check out the best-selling, just-published Fiber Fueled, by Dr. Will Bulsiewicz M.D. Available at local book stores, Target, Amazon, etc...
And if you want to grow your own broccoli sprouts, check out the growing kits at Hamama Greens. They use non-GMO seeds and I have had the best luck with their trays that make it so easy to grow in just about a week's time!
Cauliflower Steak Salad
Serves 2 as an entree, 4 as a side dish
I large head of cauliflower, washed and dried
Sea salt & freshly ground black pepper
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
¼ cup dried cherries (can sub raisins, dried cranberries or dried figs)
¼ cup toasted pistachios, chopped (can sub toasted slivered almonds)
¼ cup Kalamata olives, pitted and sliced (can sub other olive varieties)
1 orange, zested and juiced
1 large clove garlic (can sub 1 tsp garlic powder)
1 TB shallot, minced (can sub sweet onion)
1 TB apple cider vinegar (I prefer one with a “mother” like this one)
2 TB good quality olive oil
1 tsp chili powder
1 tsp baharat spice (or sub cumin)
additional salt and pepper to taste
Prepare the cauliflower by first washing and patting it dry. Cut off tip of stem and remove leaves. Sitting flat on a cutting board, slice 2-3 “steaks” from the middle section with the stem (this will help keep them in tact). Set aside. Chop remaining pieces and add to a large bowl.
Brush cauliflower “steaks” with avocado oil and sprinkle with salt and pepper. Heat a grill, a griddle, or a cast iron pan. Once hot, add the “steaks” laying each one flat on one side. If using a cast iron pan, add a little water (about 2 TB) to the pan, cover and cook for about 4 minutes. Remove cover, flip over carefully and cook for another 4 minutes on the other side. If the “steaks still seem pretty tough you can replace the cover and even add another TB of water to the pan. This will help steam them while they grill at the same time. You should not need to worry about adding liquid if you are using a traditional grill. Just be careful that your “steaks” hold together and flip carefully.
While the “steaks” are grilling, prepare your salad but adding the dried cherries, mint, parsley, pistachios, and olives to the bowl.
Make the dressing in another small bowl by adding the orange juice, zest, garlic, shallot, vinegar, olive oil, and spices (these can be adjusted to taste). Toss with cauliflower mixture, sprinkle with extra salt and pepper. Taste and adjust seasonings as necessary.
Once the “steaks” are done, place on a serving platter and scoop the cauliflower mixture on top and serve on top of a colorful sauce (muhamara is pictured here but this is also delicious over a yummy pesto).
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