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red pepper red pepper onion tomato clove of garlic evoo freshly ground black pepper salt cauliflower head of cauliflower vegetable stock olive oil freshly ground black pepper salt
Viewed: 27 - Published at: 5 years agoIngredients
- For the red pepper sauce:
- 1 red pepper
- 1/2 an onion, finely chopped
- 1/2 a tomato, finely chopped
- 1 clove of garlic, finely chopped
- 2 tablespoons EVOO
- Freshly ground black pepper
- Salt, to taste
- For the cauliflower:
- 1 large head of cauliflower
- 3/4 cup vegetable stock (for pan method)
- 2 tablespoons Olive oil
- Freshly ground black pepper
- Salt, to taste
Method
- Place the pepper directly on the open flame of a gas stove or grill. Roast until it blisters and chars on all sides, rotating occasionally with tongs. Place pepper in a zip-lock bag or glass bowl covered with cling film and let it sit for 5 minutes.
- Take the pepper out and peel away the charred skin; slit lengthwise and remove seeds. Transfer the fleshy bits to the blender jar along with the onions, tomatoes, garlic and extra virgin olive oil and blend to a coarse puree. Season with pepper and salt and set aside. [This sauce can be made earlier and refrigerated until ready to use.]
- Preheat oven to 180 C (360 F). Note: if grilling out, the steaks can be thrown onto the barbecue directly.
- Heat a large griddle pan (or regular pan) until very hot. Brush the cauliflower steaks with olive oil and place on the pan, grilling for 2-3 minutes per side. Transfer to a flat baking tray and lay them out in an even layer without overlapping them. Ladle a little of the stock over each steak and season with salt and pepper. Roast until tender but still holding its shape, about 10-15 minutes. [A good test is to stick a knife in the center of the cauliflower. You want it to go through without too much resistance.]
- Divide red pepper sauce among plates. Place 1 or 2 cauliflower steaks on each plate. Serve warm or at room temperature.
