Basil-Cilantro-Parmesan Cauliflower is the New Kale

Basil Cilantro Parmesan Cauliflower

I’ve heard rumours that kale is on the way out and cauliflower is on the way in. (I didn’t know that it was ever out.) I have to say that I’m not upset about the demise of the overly touted kale. I’m a fairly healthy eater and yet I never fell in love with that kinda green stuff. The baby leaves are ok, but to be honest (we can be honest, right?) it’s a bit too much vegetable even for me.

 

So now the game is on. It’s time for one hundred and one ways with cauliflower. I can guarantee you we won’t be juicing it, though. Kale was barely palatable and I can’t imagine that there could be any drinkable concoction involving the white (and often gaseous) florets. One would have to be in isolation.

 

Cauliflower

 

Am I making cauliflower sound appetizing? No? Because it actually is. There are so many ways to cook it. I roast it, puree it into soups (try seasoning with cumin), or make mock ‘mashed potatoes’ (recipe another time). This time I was inspired to create my own version of cauliflower steaks. My sister told me about this preparation and I was intrigued. Basically, instead of roasting the florets, you cut the head into thick slices, or steaks. I checked out a few recipes but then as usual, felt like riffing on them and making my own, combining some of our favourite herbs and flavours.

 

And it was probably one of the most delicious things I’ve ever made.

 

(Unfortunately Cauliflower Steaks don’t photograph very well, so sorry. Use your imagination.)

 

Tips: I used the Gourmet Garden prepared herbs you can find in the vegetable cooler. They’re great because they’re already chopped and slightly emulsified and have the flavour of fresh. I’m also fairly obsessed with Herbamare, which is an organic herbed salt. It’s delicious.

 

Basil-Cilantro-Parmesan Cauliflower Steaks

 

What You’ll Need:

 

1 large head of cauliflower, washed, leaves removed, keeping as much stem as possible

 

2 tbsp each cilantro and basil (either finely chopped or Gourmet Garden)

 

1/4 cup parmesan cheese

 

1 tsp Herbamare

 

1tsp garlic powder

 

Freshly ground black pepper to taste

 

About 2-3 tbsp olive oil

 

What You’ll Do:

 

Preheat oven to 400 degrees.

 

Mix the cilantro, basil, parmesan, garlic powder, salt, pepper and 2 tbsp olive oil in a small bowl. It will be like a chunky paste. Add more olive oil and / or parmesan if necessary.

 

Slice Cauliflower in half. Then carefully cut into thick slices (about 1 inch). You’ll get about two from each half and then the rest might start to break off. Don’t be discouraged, just do your best. Lay the slices and pieces on a parchment covered baking sheet. Using a teaspoon, smear the paste on the one side of the cauliflower. Carefully flip and do the same to the other side.

 

Bake for about 25-30 minutes until the vegetable is tender and the top starts to turn into a golden crust.

 

Come back and let me know how much you loved it, k?

 

 

 

 

 

 

 

 

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