Pan Roasted Cauliflower "Steaks"

Yes!  You read that correctly - cauliflower steaks!  The picture in Bon Appetit magazine was so beautiful I just had to make them!

I did call the Husband at work to tell him what would be on his plate that evening.  I even advised him to pick up a burger since I know he isn't really "into" cauliflower.  But he obliged and tried the steak.  It turned out it wasn't for him, but I loved it.  I actually really liked the relish that went on top of it.  I didn't follow the recipe thoroughly, but instead subbed jarred sauce for the homemade tomato sauce. 

Cauliflower Steaks with Olive Relish and Tomato Sauce
Recipe from Bon Appetit Magazine

Ingredients:
1 large head of cauliflower
1/4 C pitted oil-packed black olives, finely chopped
3 sun dried tomatoes, thinly sliced
3.5 T olive oil, divided, plus more
2 T chopped flat-leaf parsley
1 tsp fresh lemon juice
salt and pepper
3 garlic cloves
2 plum tomatoes, cored, quartered

Instructions:

• Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve). Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 Tbsp. oil, parsley, and lemon juice. Season relish with salt and pepper.
• Preheat oven to 400°. Heat 1 Tbsp. olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding 1 Tbsp. oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
• Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
• Transfer garlic, tomatoes, and 1/2 Tbsp. oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.

Farmer's Pie

Hey there!  Hope you had a great weekend.  I did, but I could use some more sleep.  I really do not like waking up when it is still dark outside.  So I am running about 30mins late this morning . . .

So you may remember that the Husband and I are trying to eat according to the Paleo Diet.  It is going okay.  Actually we are really good during the week, but the weekend is pretty hard.  We're still on the "transition" or "level 1" stage.  We won't ever get past that since it allows us to have 3 cheat meals.  I had sushi last week . . . yum!

But this "diet" has given me a reason to look up new recipes in new places.  I've been learning a lot and seeing a bunch of new stuff.  Lots of stuff doesn't look appetizing to me (beef heart skewers anyone?) and some stuff doesn't turn out so good.  But this recipes for Farmer's Pie came out great, and it is easy to make "Paleo" or "Non-Paleo".  The recipe below is for the Paleo version, but if you eat like a normal person, sub in potatoes for cauliflower!!

Farmer's Pie
Adapted from Paleo Comfort Foods

Ingredients:
1 T olive oil
3-4   cloves fresh garlic, chopped
2  pounds ground turkey (or lean ground beef)
1 C onions chopped
2  cups carrots, peeled and sliced
1  T fresh rosemary, chopped fine
2  tsp dried thyme
1  small can (6 ounces) tomato paste
2  T balsamic vinegar
2  T Worcestershire sauce
4-6 C mashed cauliflower (or mashed potatoes)
  **for mashed cauliflower - cut cauliflower into florets and follow mashed potato recipe or see here

Instructions:
Preheat oven to 350°F. Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot add in the ground beef.  Add garlic. Cook until the meat is browned.

Remove the meat mixture from the pan, then add the onions, carrots, rosemary, and thyme to the pan. Cook until onions are translucent and carrots softened.

Add the meat mixture back into the pan, and stir in the tomato paste, balsamic, and Worcestershire and bring to a simmer. Simmer until most of the liquid has evaporated off (especially if your tomatoes are really juicy).
Pour meat/vegetable mixture into a 9″ x 13″ baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.  Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.  (**AFC note: my cauliflower never browned.  Or maybe it did just a little, but I am so used to topping mashed potatoes with cheese on Shepherd's Pie, that I am too used to bubbling browning cheese on top of potatoes to notice a little browned cauliflower . . . yum, cheese!)

P.S. I'm linking up to the blog hop at Serenity Now!