Everyone that knows me, knows I love a good steak! Ribeye to be exact! So when I see all the rave about cauliflower "steaks" I roll my eyes!... Until last night!
My favorite TV channel is the Food Network. I love watching for new recipes and ideas! I was watching 'Diners, Drive-in's and Dives' recently and saw a chef making a cauliflower steak, it looked so good! I decided that, before judging any longer, I should just try it!
I'll take a seat now, because... it was so damn tasty!
I paired the cauliflower steak atop sweet potato mashed + a toasted Tuscan kale with a sriracha aioli.
I blew my own damn mind last night.
I'll let you is on my secret tip to get the nice brown coloring...
Heres's what you'll need to make the whole dish!
Ingredients:
1 Cauliflower head
Bunch of fresh Tuscan kale ( its more dense and dark than regular kale)
2 medium sweet potatoes
1 tbsp of your butter preference (I used actual grass-fed butter)
2 tbsp of tamari sauce (its just GF coy sauce)
**This is the reason it got a nice brown color**
1 slice of your desired bacon choice
1 bunch of fresh sage
Touch of your milk preference (I used cashew milk)
2 tbsp of paprika
1/2 tsp nutmeg
salt and pepper to taste
Sriracha Aioli (optional):
Vegan mayo ( I know I HATE mayo! but nothing else can get the texture I desired)
1 tbsp of sriracha
juice from 1/2 lemon
1 tsp white vinegar
1/2 tsp water
1/2 tsp of garlic powder
salt and pepper to taste
(Whisk all of these ingredients together)
How to:
1) Preheat oven to 400 degrees
2) Bake sweet potato (I cut mine in half to cut down on the cook time, around 40 minutes and set aside to cool)
3) Wash and cut cauliflower into 4 3/4 inch "steaks". Season generously with paprika, salt and pepper
4) Heat a large skillet with the tbsp of butter, place cauliflower steaks on the hot butter and let them cook for 3 minutes, flip them.
5) While they're cooking on their last side add tamari sauce into the hot skillet, it will sizzle NO WORRIES! Let them sizzle for 2 minutes and remove from heat.
6) Place steaks on baking sheet and allow the cauliflower steaks to roast in the already hot oven for 15 minutes.
7) While your steaks are cooking, wipe out your skillet. Cook and render the fat of one slice of bacon.
8) Removed the cooked bacon and flash toast your chopped tuscan kale for 2 minutes until they get a little char on their leaf. Remove from heat.
9) Now on to the sweet potato mashed! I used a whisk to mash the cooked sweet potato and start to whisk in a dash of the cashew milk to add a little creaminess.
10) Chop a few sage leaves and mix them into the sweet potato. I also added salt, pepper, paprika and a little nutmeg.
11) Lastly, I plated the sweet potato on the bottom, topped it with the toasted tuscan kale, then topped with the cauliflower steak and drizzled some of the sriracha aioli.
I used the cooked piece of bacon and crumbled it on my husband plate... the one he added chicken to! HA!
It had a great balance of salty, sweet and savory! Coming from a sincere steak lover, this dish will NOT disappoint!
Give this recipe a try and let me know your thoughts!
Go on girl,
XO, Kat