Cauliflower Steaks With Tomatoes & Grapes from The Blue Zones Kitchen Cookbook "One Pot Meals: 100 Recipes to Live to 100" by Dan Buettner

Cook Time: 45 Minutes | Makes 4 Servings

Ingredients

• 1 cauliflower

• 1 teaspoon ground coriander

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon tumeric

• 1/4 teaspoon freshly ground black pepper

• 1/2 teaspoon salt

• 8 ounces cherry tomatoes

• 8 ounces seedless grapes

• 3 Tablespoons extra-virgin olive oil

• 1/4 cup hazelnuts, chopped

• 1/4 cup garlic confit vinaigrette (recipe and ingredients below)

• Fresh cilantro sprigs, for garnish

• To purchase all of the ingredients: Cauliflower Steak Meal Box

  
  

  Prepare the garlic confit vinaigrette.

  To make the garlic confit: Preheat oven to 275 F. Put one head of garlic, peeled with the cloves separated, in a small dish, and pour olive oil into the dish until the cloves are covered by about 1/4 inch of oil. Cook for 2 hours. The garlic should come out brown and very soft. Once cooled, the garlic and oil can be kept in the fridge for up to a week.

  
  

  To make the vinaigrette: Blend the ingredients listed below until fully combined.

  • 1/4 cup oil from Garlic Confit

  • 1/4 lemon juice

  • 6 cloves garlic from Garlic Confit

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon dijon mustard

  • 1 teaspoon honey

  • 1/2 teaspoon salt

  • 1/2 teaspoon thyme

  • 1/2 teaspoon oregano

  • 1/4 cup parsley leaves

    
    

    Preheat oven to 375 F.

    Cut excess of stem off of the head of the califlower so it is aligned with the bottom of the head of the califlower. Cut the califlower into "steaks" about one inch thick. Any small pieces that fall off should be reserved.

    Mix together all of the spices and salt. Place the califlower steaks on a sheet pan, then add the spice mixture. After that, add the grapes, tomatoes, and any small leftover califlower pieces. Take the olive oil and coat everthing evenly; you can use your hands or a small brush.

    Cook in the oven for about 40 minutes. Add the hazelnuts and cook for another 5 minutes.

    Plate each califlower steak with grapes, the hazelnuts, and tomatoes. Add a teaspoon of the vinegrette and a sprig of califlower. Enjoy!

Recipe Source: One Pot Meals