Cauliflower Steak with Kale and Roasted Garlic Dressing

Jan 13

Jan 13 Cauliflower Steak with Kale and Roasted Garlic Dressing

On New Year’s Eve Doug and I rang in 2012 with a romantic tasting dinner at our favorite restaurant, Blue Hill. As always they were incredibly accommodating to our many eating preferences. No meat, no grains, no dairy, no problem! We had a truly wonderful dinner including perfectly prepared veggies and sustainably caught fish. As the time edged towards midnight my final savory course of 2011, their semi-notorious Cauliflower Steak arrived. I cannot think of a better way to have ended an amazing year!

This week I was inspired to create my own version of a Cauliflower Steak. It is very hearty, makes a great main course and is a wonderful way to use my favorite Roasted Garlic Dressing.

Cauliflower Steak with Kale and Roasted Garlic Dressing

1 head of cauliflower
1 bunch kale
4 cloves of garlic minced
sea salt and pepper
½ T coconut oil
½ cup water

Preheat the oven to 400
Trim the leaves and stem from the bottom of the cauliflower head. Starting at the top center cut 1” thick “steaks” from the cauliflower. You should get about 2 steaks per head of cauliflower.
Cut the remaining cauliflower into small florets.
Line two baking sheets with tin foil. On one sheet place the cauliflower “steaks” sprinkle with sea salt and black pepper. On the second baking sheet toss the remaining florets with 2 of the minced garlic cloves, sea salt and pepper.
Roast the cauliflower steaks and florets for about 20 minutes or until the edges are golden brown.
While the cauliflower is roasting remove the hard center rib from the kale and tear into small pieces.
In a large sauté pan brown the remaining garlic with a little coconut oil
Add the kale and sauté,slowly adding water. You may not need to add all the water.
To serve place each cauliflower “steak” on a bed of the sautéed kale, surrounded by a rim of roasted cauliflower florets topped with a little Roasted Garlic Dressing.