Tuesday, September 17, 2013

Roasted Cauliflower Steaks with Italian Style Tomatoes & Beans

In an effort to do nice things for the earth AND my body, I've been trying to incorporate Meatless Mondays into our weekly routine.  The concept has been around for quite a while, but we're just now getting on it.  We're behind!  It's not hard, and definitely makes you feel good, but I find planning for this meal is especially key.  Without some good veggies & meatless protein in stock, you're stuck munching nachos or a PB&J.  I love the meal idea below because so many of the ingredients can be kept on hand in your pantry, ready to go for any weeknight.

While browsing Pinterest, I came across an easy 20 minute recipe for Cauliflower Steaks with Beans & Tomatoes from the Cooking Channel.  I had roasted cauliflower before as a side dish & we enjoyed it, so I thought the idea of cauliflower 'steaks' sounded delicious.

I made a couple of adjustments to make it my own, but you can check out the original recipe here.

Roasted Cauliflower Steaks with Italian Style Tomatoes & Beans

Adapted from Patrick Decker's recipe featured at Cooking Channel TV here.

2-3 TBS Extra Virgin Olive Oil
1 large head Cauliflower, remove bottom core & leaves & cut into 1/2" thick slices, creating 'steaks'

2 TBS Extra Virgin Olive Oil
1 small Shallot or 1/2 small Red Onion, dice
1 Celery stalk, diced
1 cup Tomatoes (Either fresh Cherry Tomatoes or canned Diced Tomatoes Work Well)
2 Garlic cloves, minced
14oz. can Cannellini Beans
1 tsp. dried Thyme
1 tsp. dried Oregano
1/2 tsp. dried Rosemary
1/4 cup Green Olives, diced
Juice & zest of 1 lemon
2 TBS fresh Parsley, chopped
Salt & Pepper to taste
2 TBS fresh Basil, chopped 
Parmesan, grated for garnish

Start by preheating your oven to 400 degrees & lining a baking sheet with foil.  Then in a large skillet, heat 1 -2 TBS olive oil to medium high heat & brown cauliflower 'steaks' cooking about 3 minutes per side.  Work in two or three batches, as to not crowd the pan.  Between batches, add extra olive oil to the pan if necessary.  When 'steaks' are done browning, transfer them to the baking sheet.

Place cauliflower 'steaks' in the oven for about 8 minutes, flipping with a pair of tongs half way through cooking time.

While the cauliflower is in the oven, saute remaining ingredients, using the large skillet you used before.  Begin by adding 2 TBS olive oil to the pan & cooking the shallot or onion over medium high heat until just softened, about 2 minutes.  Add celery, cook 1 minute more.  Add tomatoes, garlic & the cannellini beans.  Add dried thyme, oregano & rosemary & let mixture simmer.  A minute or two before the cauliflower is ready to come out of the oven, add in the green olives, lemon juice & zest & parsley.  Season with salt & pepper to taste.

Place roasted cauliflower steaks down on serving plates & top with the tomato & bean mixture.  Garnish with Basil & Parmesan cheese.

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