Author Notes
Tried and true tricks to get your family to eat vegetables, like these cauliflower steaks. The cilantro and hot pepper aioli is the icing on a...steak. —Jas
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Ingredients
- Roasted Cauliflower
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1
large head cauliflower
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2-3 tablespoons
ilive oil for drizzling
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1/2 teaspoon
smoked salt (substitute with sea salt)
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1/4 teaspoon
freshly ground black pepper
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1/2 teaspoon
ground turmeric
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1/4 teaspoon
cumin
- Cilantro and hot pepper aioli
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1 cup
mayonnaise
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1/4 cup
ketchup
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2 tablespoons
white wine vinegar
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1
clove garlic, crashed in a mortar or with a side of a knife
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1 bunch
finely chopped cilantro
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2
seeded and finaly shopped jalapeno peppers
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salt to taste
Directions
- Roasted Cauliflower
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Preheat oven to 425 degrees Fahrenheit.
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Remove the leaves and trim the stem end of the cauliflower. With a large knife, slice the cauliflower lengthwise into 3/4-inch thick "steaks", keeping as much intact as possible.
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Roast with remaining florets until golden brown, about 20 minutes, flipping the steaks half way through. Transfer to a serving platter. Serve topped with aioli.
- Cilantro and hot pepper aioli
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In a small bowl combine the mayonnaise, ketchup, and vinegar. Add garlic, cilantro, and jalapeno peppers. Season with salt to taste.
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