Broiled Cauliflower Steaks….with Lemony Vinaigrette and Parsley Gremolata

Yup, it’s a mouthful, and a tasty one! Saw this on a Food Network TV show and knew I could ‘healthify’ their version. It really wasn’t a stretch as I just omitted the oil. All the great flavors were a great surprise to my tastebuds.

Prep time: 10 minutes + soak time
Cook time: 15 minutes
Serves: 2-4
Gluten Free

Ingredients

  • 2 large heads of cauliflower
  • 2 cans of unsweetened coconut milk (13.5 oz. ea.)
  • 2 Tbls. of cardamon seeds, crushed lightly or 3 tsp. cardamom powder
  • 1 tsp. red pepper flakes

Vinaigrette

  • 2 Tbls. fresh lemon juice
  • 2 Tbls Dijon mustard
  • 2 Tbls. red wine vinegar

Gremolata

  • 1 cup flat leaf parsley, chopped
  • Zest of 1 lemon
  • 2 cloves of garlic, minced

Instructions

1. Cut the cauliflower in half and then slice off one side so it’s flat on two sides like a steak. Bring a large pot of water to a boil and put the steaks into the water to soften them slightly (6-8 minutes max). Do not over cook! Remove and let them drain and cool. Mix the coconut milk, cardamon and red pepper flakes. I only marinated for  several hours, but next time I want to marinate for at least 24 hours. So….the longer the better.

2. Vinaigrette: mix the ingredients together and whisk until combined.

3. Gremolata: chop and mince and mix together the zest, parsley and garlic. This mixture can be really strong, so taste it and adjust as you like or use as much or little to suit your taste.

4. Heat your oven to 375 degrees and place these steaks on a sheet pan and cook them for 12 mins.

5. Right before severing them, hit them in the broiler to brown the tops.

6. Plate and pour the vinaigrette over all the cauliflower steaks and dot the gremolata on each piece before serving.