Makes 4 servings + extra Verde, Verde Sauce
Cauliflower steaks are an incredibly easy side or even main dish that is hearty and satisfying for one scientific reason. The Maillard reaction, or to us simple folks – caramelization! By the time these steaks are fully roasted, they have gorgeous bits of brown crunch on their former white bleak nibs and nobs, adding deep flavor, crunch and a bit of roasty flavor that is deeply satisfying – they are called steaks after all. Delicious on their own, we coupled them with a green cilantro, jalapeno sauce that we want to introduce to more foods than is probably appropriate, and we’re not sorry. To make this a complete and hearty meal, we served the steaks with roasted tomatoes all on top of cheese polenta.
Verde, Verde Sauce
1 large bunch cilantro (about 2-3 cups rough chopped) including only tender stems
5 jalapeños, steps and seeds removed
5 cloves garlic
Juice of two limes
1/2 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
Add all ingredients to a food processor and process for 1-2 minutes until all ingredients are a fine sauce / paste. Taste and adjust for salt and lime juice if needed.
1 head cauliflower
1 – 2 pints cherry tomatoes
Preheat oven to 425 degrees
Cut away outer cauliflower leaves and base away from cauliflower head. Cut Cauliflower head into four large slices, about ½ inch each. (Outer cuts may fall into pieces, just roast them with the steaks. They just get darker and are delicious).
Sprinkle cauliflower steaks with about 2 tablespoons olive oil and rub all over. Sprinkle with salt and pepper and place all steaks and pieces on a sheet pan.
Roast at 425 for 15 minutes.
Flip over cauliflower, and add tomatoes to sheet pan.
Roast for another 15 to 20 minutes.
(Test the cauliflower core piece of steaks for tenderness to know when done)
Take steaks out of the over and while very hot, cover both the cauliflower with the Verdi, Verdi Sauce.
Serve the steaks and tomatoes over cheese polenta. You can easily make this a vegan dish by leaving the small amount of cheese out of the polenta, just increase the salt by 1/2 to 1 teaspoon.