.
Ingredients
Cauliflower Steaks
2 large heads cauliflower
5 tablespoons extra virgin olive oil
1 teaspoon maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Lemony Mashed Peas
1 pound of peas, frozen
1/2 cup vegan sour cream - tofutti brand
1 lemon, zested*
1 teaspoon salt
1/2 teaspoon pepper
Garnishes: drizzle of extra virgin olive oil, sea salt, freshly ground black pepper, lemon zest, fresh mint leaves and lemon wedges
Instructions
For the cauliflower steaks: Preheat EOS to 400 degrees or stove-top skillet
Remove the leaves and stem of the cauliflower but leave the core fully intact. Place the cauliflower on the cutting board (core up) and cut each cauliflower head vertically through the core into two to three 3/4-inch thick steaks each. Brush & coat all sides and crevices of each cauliflower steak with olive oil. Season both sides of each steak with salt, pepper and garlic powder.
Arrange the steaks in a single layer in the preheated EOS- 1-inch around all sides of each steak to prevent them from steaming. SEAR Roast for 20 minutes flipping halfway through until golden brown.
Prepare the Lemony Mashed Peas
Put peas in 3 Qt with 2 T water- cook medium click low.
In food processor add sour cream, lemon zest, lemon juice, salt and pepper to the processor. Pulse 20-30 times until the pea mixture is chunky but mostly mashed- dilute with water if needed. Taste and adjust seasonings if desired. You can also add a couple mint leaves to this mixture if desired (or save all the mint for garnish).
Comments
Post a Comment