Steak and onions.
Simple and beautiful.
A while back I was saying I started getting a food magazine that I did not order and in fact quit taking it about 15 years ago. Come to find out I got the magazine because I ordered a few Xmas gifts from a company and it was a gift from them. So, I guess I shouldn’t complain about getting something unwanted in the mail except all that junk mail that makes up about 99% of what we get each day.
I was flipping through the magazine on a recent road trip and I came across a cauliflower recipe where they cut the cauliflower in florets and looking further I found a recipe at Jaxhouse.com where she cut her cauliflower into steaks for cauliflower-steak-au-poivre and knew where these recipes were going to lead me. I like the idea of the onions and thyme but then I really liked her idea of using the crushed black pepper and broth. So a new recipe emerged thanks to the two sites I came across in my internet search.
The internet still amazes me. We had our first Apple IIE computer in 1984 when we lived in Chicago, then after living five years in Kansas we still had a “green screen” and after moving to Texas in 1990 we still had that really big computer with that same screen and the internet was just kicking up for us commoners. I remember my husband telling me about the internet and that there wasn’t much out there yet. Wow, 25 years later and it is the first thing I turn to for information. In fact the other day I was searching for a friend who I use to cater for (C. Black if you are out there) and I couldn’t find her phone on the internet and was getting really frustrated and then my husband said “why don’t you just call information”. Now, why didn’t I think of that!
See note at bottom of recipe for how I will do this dish the next time.
BLAST FROM THE PAST: So, one of my favorite and cutest cookies for the summer is my Watermelon Cookie. They will be a favorite at any picnic.
Saute the onions and garlic for a few minutes before adding your cauliflower that has pressed into the cracked peppercorns.
After sautéing and flipping. Ready for the oven.
The one thing I forgot to do that was optional was to whisk in a tablespoon of butter. I think that would have made for a richer sauce. I did this the second time I made the cauliflower and it made a big difference.
Put the cauliflower on a plate and surround with the sauce.
Cauliflower Steak and Onions
(Bon Appetite /February 2013 and Jaxhouse.com
1 large head of cauliflower, sliced crosswise into 1″ slices
1 sweet Valadia or Tx. 1015 onion, sliced into slivers
4 sprigs thyme
4 unpeeled cloves of garlic
1/4 c. freshly cracked peppercorns, crushed
3 Tbsp. olive oil
1 Tbsp. butter
2 Tbsp. Brandy (or cognac)
3/4 c. vegetable broth (or other broth)
1/3 c. parmesan cheese
Heat oven to 425°
Cut 1 head cauliflower into 1″ slices Brush the cauliflower slices lightly with one tablespoons of the oil.
Dredge the cauliflower in crushed peppercorns to coat both sides.
Heat the remaining oil and butter in an oven proof skillet over medium heat. Add the cauliflower to the heated oil/butter along with the onion and garlic and let cook on one side of the cauliflower for about 2 minutes.
Place the skillet in the oven and cook for 10 minutes, carefully turn the cauliflower top with the parmesan cheese and cook another 10 minutes.
Remove the skillet from the oven, take the cauliflower, onions and garlic out and set aside on plate (some of the peppercorns may come off, but that’s ok).
Return the skillet to the stove-top over medium heat. Add the brandy to the pan being careful because it will flame up. Once flames are gone, stir in broth and season with a pinch of salt. Cook to reduce to about half. Stir in 1/2-1 tablespoon of butter to finish the sauce.
Notes: This is a cool looking cauliflower dish because it looks like a big floret. Only problem is you only really get 2 (3 most) of the slices of cauliflower so you end up with a lot of stuff left over that you can’t cut in steaks. I would suggest instead of cutting into “steaks” cut into large florets and then you can make use of the whole head of cauliflower. Just brown the cauliflower florets with the onions and I would add 2-3 tablespoons of crushed peppercorns to the skillet and then follow the other directions above.