Cauli Steak (V, GF)
You used to cauli on my cell phone... 📞 The only thing hotter (and cooler) than an invite to Drake's gigantic backyard pool this long weekend is a perfectly seared Cauli Steak. And as we all know, nothing raises steaks quite like the right side dishes... So we’re serving these with grilled asparagus, sautéed mushrooms, and roasted baby potatoes for the full midsummer night dreamy experience. Join us. It’ll be shallot of fun.
Marinade Ingredients:
1 shallot (or ¼ of a medium-sized onion)
2 cloves garlic, chopped
3 tbsp olive oil
2 tbsp lemon juice (or Farma-C)
2 tbsp fresh cilantro
Freshly ground pepper, to taste (plus a pinch of salt if not using Montreal Steak Spice)
Optional: 1 tsp (or to taste) Montreal steak spice
Steak and Accompaniment Ingredients:
2 heads (are better than one) cauliflower
2.5 cups cremini or button mushrooms, sliced
2 tsp plant-based butter
2 tsp tamari
1 clove garlic, chopped
1 pound baby potatoes, chopped (BTW: What do you call a baby potato? A small fry!)
2 bundles asparagus
About 4 tsp olive oil, divided
Salt and pepper, to taste
Steps:
Preheat your oven to 400F. Thoroughly wash baby potatoes, chop, and spread evenly on a baking sheet. Drizzle in about one teaspoon of olive oil, plus a sprinkling of salt and pepper, and roast for about 45 minutes. Check on the potatoes at the half-way mark, flipping and moving around the pan as necessary. Remove from heat when golden brown.
In a pan over medium heat, add garlic, butter, tamari, salt and pepper, and a pinch of olive oil. Sauté your washed and sliced ‘shrooms until brown. Set aside.
To make the plant-based steak, slice your cauliflower head into thick pieces, starting from the edges of the plant. You should be able to make about two steaks per head. Some of your slice might yield a few stray florets—save these loose stragglers for another recipe. Or, add them on the side if you’re in a real Holden Cauliflowerfiled kind of mood.
While you heat up your grill, prepare your sauces. In a medium-sized bowl, add all marinade ingredients and whisk together until well combined. Spread your cauli steaks on a baking sheet and brush both sides generously with your marinade.
Coat your asparagus in about a teaspoon of olive oil and salt and pepper.
Head to the ‘cue! Once your barbecue is heated, get your veggies going. Grill your steaks for about 5 to 7 minutes on each side, or until you spot those nice grill marks. Add your asparagus to the barbecue when about four minutes of cooking time remains.
Remove from heat, and combine your potatoes, mushrooms, cauli steaks, and asparagus on one brimming plate.
-Elena Mari and Nathan Legiehn for GHJC
