Roasted Cauliflower Steak with Grapes, Pistachios, Feta, and Caper Vinaigrette
Ingredients
4 portions
Ingredients
Amount
Cauliflower, large, whole
1 ea.
Butter, softened
¼ cup
Capers
2 Tbsp.
Golden raisins
2 Tbsp.
Golden balsamic vinegar
¼ cup
Extra virgin olive oil
½ cup plus 2 Tbsp.
Salt
to taste
Black pepper, ground
to taste
Watercress or arugula
1 cup
Red grapes, halved
1 cup
Pistachios, toasted and chopped
¼ cup
Feta cheese, crumbled
¼ cup
Method
- Preheat the oven to 325 degrees F. Do not use convection.
- Trim the cauliflower of its leaves and clean the base.
- Rub the butter all over the cauliflower head and season with salt.
- Place the cauliflower in a roasting pan and into the oven for 1.5 hours until browned all over and tender when a skewer is inserted.
- Cut the cauliflower into 1-inch-thick steaks.
- Place capers, raisins and vinegar into a sauce pan and heat to a boil. Simmer for 5 minutes then allow to cool.
- Puree the vinegar mixture, adding ½ cup olive oil slowly to create an emulsion.
- Toss watercress in vinaigrette and make a bed of greens on the plate. Season to taste with salt and pepper.
- Place the cauliflower steak on top of the bed of greens, and top with the vinaigrette, grapes, pistachios and feta.
Note: Alternatively, you can break the cauliflower apart into bite size florets and toss with the vinaigrette, grapes, pistachios, greens, and feta.