Cauliflower Steaks with Sesame-Ginger Sauce

 

 

Serves: 4-6 (depending on the size of your cauliflower)

Ingredients:

For the Cauliflower:

1 head of cauliflower, outer leaves removed, core intact, cut into 1” thick slices

½ cup Flying Olive Gremolata, Lemon, Garlic, or Chipotle, a Combination, or a mild-medium Extra Virgin of Choice

2 cloves garlic, minced

1 tsp red pepper flakes, if desired

½ tsp salt

1 tsp lemon juice

For the Sauce:

Directions:

¼ cup Flying Olive Gremolata, Lemon, Garlic, or Chipotle, a Combination, or a mild-medium Extra Virgin of Choice

2 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

1 Tbsp lite soy sauce

1 Tbsp Flying Olive Toasted Sesame Oil

1 Tbsp fresh ginger, minced

½ Tbsp brown sugar, more to taste

1 tsp Dijon mustard

½ tsp red pepper flakes or a few drops of Flying Olive Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil (I prefer using the oils as I can control the spiciness. I add a few drops, taste, and add more as desired)

Directions:

Preheat the oven to 400 degrees F. Cover a rimmed baking sheet with aluminum foil.

Slice the cauliflower in 1” slices. Don’t worry if a few florets fall off. They can be roasted along with the “steaks.”

Mix together the Flying Olive EVOO(s) of Choiceand the lemon juice. Brush the mixture over both sides and the edges of the cauliflower.

Roast for 15 minutes, flip, and roast another 15 minutes. The outside will get browned and crispy and the insides soft.

Meanwhile, mix together the ingredients for the sauce. You can whisk in a small bowl or add them to a food processor to combine. Serve the sauce in small bowls alongside the cauliflower to drizzle on the cauliflower steaks.

Submitted by Barb L.