CAULIFLOWER STEAKS WITH OLIVE AND CAPER SALSA

Nothing irritates a true vegetarian more than giving names like “steak” to a veggie dish to make it more appealing. My apologies, I have no intention of ruffling feathers, it’s just not as sexy to call it “Cauliflower Slices.” I’ve made a version of it in the past, but this one is so much better that it almost makes me want to go back and delete that post. This is cauliflower steak done to perfection, and I thank my friend Eha for introducing it to me. It will go in our regular rotation. For sure.

CAULIFLOWER STEAKS WITH OLIVE AND CAPER SALSA
(adapted from Cook Republic)

for the cauliflower:
1 head of cauliflower
3 tablespoons olive oil

for the salsa:
60g pitted green olives
2 tablespoons baby capers, drained
1/2 teaspoon red chilli flakes
chopped fresh parsley to taste
20ml extra virgin olive oil
juice of half a lemon
salt and pepper to taste

Heat oven to 325FC. Cover a baking dish with aluminum foil and drizzle with one tablespoon of olive oil. Place the cauliflower on a chopping board, resting on the stalk. Holding the head gently, slice the cauliflower into 5-6 thick slices (each about 1 inch wide).
Place the cauliflower slices on the prepared baking sheet. Drizzle the top with remaining olive oil.

Roast for 30 minutes. Increase oven temperature to 425F. Roast for a further 15-20 minutes at this higher temperature till the cauliflower is starting to char and brown nicely. Remove from the oven and set aside.


Place all ingredients for the salsa in a small bowl. Whisk very well. Spoon prepared salsa over the cauliflower steaks. Sprinkle with a pinch of sea salt flakes, freshly ground black pepper and chopped parsley.

ENJOY!

to print the recipe, click here

 

Comments: My only modification to the recipe was to reduce the amount of olive oil in the salsa and add lemon juice. For my taste, the olives add enough luscious fat, and the salsa tasted lighter and “brighter” with less oil and some extra acidity. Go with what rocks your own boat. Your kitchen, your rules.

What is wonderful about this recipe is the method to roast it. Lower temperature first, don’t mess with it, allow it to cook at a slow pace. Then increase the temperature and take it as far as you like. The salsa, cold and tangy, on top of that perfectly cooked slice of cauliflower? Perfection on a plate. I urge you to give this a try.

Eha, thanks so much for introducing me to this recipe in particular,
and to Cook Republic. I am following…

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SECRET RECIPE CLUB: GLUTEN-FREE & VEGAN RASPBERRY BARS

Last Monday of March, a month that makes me happy for several reasons. I was born in March, Phil and I got married 15 years ago in March, and the month also welcomes the beginning of Spring.  Can you fully grasp the unmeasurable joy associated with it? It means I survived another winter, and here I am, alive and kicking to share with you one more adventure as part of The Secret Recipe Club.   You know, that event that pairs two food bloggers in secret, and then the whole group posts about their chosen dish at exactly the same time. My assignment this month was the blog Without Adornment, hosted by Bean. She has a degree in Chemical Engineering, and her hobbies are cooking/baking, and photography, so of course her blog is a perfect venue to showcase her talent.  I was thrilled by this assignment, because Bean is a very accomplished baker who must make exclusively gluten-free recipes. Those of you who have gluten allergies know how tricky it can be to try and mimic the delicious cookies, breads, pies, and muffins that rely on gluten for perfect texture and taste. Browsing her blog really opened my horizons and the list of goodies I wanted to try was extensive.  To name a few, I was inclined to bake a batch of her White Chocolate Oatmeal Cookies with Cranberries,  then almost chose her Gluten-Free Pear Clafoutis, Another amazing option that I will bake soon: Dairy Free Creme Brulée (using coconut milk, how sweet is that?). As usual, savory stuff appeals a lot to me, so I also saved her Vegan Walnut Zucchini Crackers for final consideration. After a little bit of a mental struggle,  I went with her Raspberry Bars, in part because they use quinoa flakes and I had a box sitting in my pantry begging to come out and play.  I could not miss the opportunity…

RasberryBars

GLUTEN FREE VEGAN RASPBERRY SQUARES
(from Without Adornment)

1/2 cup almond flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1/4 cup coconut flour
1 tsp. baking powder
1/4 tsp. salt
1 cup oats
1/2 cup quinoa flakes
3 tbsp. palm sugar
1/2 – 2/3 c. coconut oil
3 cup thawed raspberries, with as much of the liquid drained as you can.
3 – 4 tbsp. honey
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cardamom
1/2 tsp. pure vanilla extract

Heat oven to 350F.

Whisk together flours, baking powder and salt. Add oats, quinoa flakes and palm sugar and mix until evenly distributed. Add in unmelted coconut oil. Using your fingers, work the coconut oil into the flour mixture until there are no lumps remaining and the mixture is crumbly.

In a separate bowl, stir together raspberries, honey and spices. Add more sweetener to reach desired sweetness. Press over half of the crumb mixture into a greased 8″ square pan. Scoop the raspberries onto the pressed bar mixture and distribute evenly. Sprinkle the remaining crumb mixture on top of the raspberries and pat lightly.

Bake for 30 – 40 minutes or until topping is light brown.

Cool completely before cutting into squares.

ENJOY!

to print the recipe, click here

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Comments:  I changed the recipe slightly by using a mixture of raspberries and blueberries, as the price tag on the raspberries was a little high. I don’t think it hurt anything, it just made the color of the filling darker than Bean’s concoction, and also a bit more chunky, as the blueberries retain their shape. The cute box of quinoa flakes was one of those classic impulse buys that I am often a victim of. But I knew the flakes would come in handy, and was glad to be able to use them in this recipe.

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Gluten-free baking is really a huge challenge, because without gluten to provide that nice, elastic structure, baked goods tend to be dry, and much less pleasant to eat. However, using the right mixture of flours and grains, one can get close enough to the “real thing” and these bars are a perfect success story.  I took the squares to the department and did not mention they were gluten-free. Nobody seemed to notice, and they were inhaled in a little over one hour.  I call it a success story indeed.

Bean, I hope you had as much fun with your assignment as I had with mine!  And for those reading my blog, make sure to click on the blue amphibian smiling at you at the very end.  She (or he, who knows?) will take you to a new page showing all the tasty concoctions made by my virtual friends of The Secret Recipe Club.  Enjoy the collection!

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