This Weekend's Recipe - Inspired by Belly (and yours will thank you)
These absolutely gigantic cauliflower from the Union Square farmers market reminded us of a preparation for cauliflower steaks - a center round cut from the whole head - we first encountered at an amazing wine bar and charcuterie from our Cambridge, MA days called Belly. They took the most underrated vegetable out there, roasted it and topped with a romesco sauce and shaved parmigiano reggiano. Here we brighten things up a bit with the addition pimiento peppers and Roasted Eggplant Red Sauce.
An optional, but no less delicious route, is to add some smoky chipotle peppers for a little fire... but be warned on good authority that it's very easy to overdo it with those.
Post your creations to @AtlanticAveCo on Twitter, Facebook, and Instagram!
Cauliflower Steak w/ Roasted Eggplant Romesco Sauce
1 large head of cauliflower
1/2 cup cauliflower florets
1 cup almonds
3 fresh garlic cloves, chopped roughly
1 7oz jar of pimiento peppers
1 small can of chipotle pepers in adobo sauce (these are optional... just don't use the whole can like we did!)
1) Carefully extract a center round from your cauliflower, about 1.5 inches thick. Save the top flowery part. Turn your oven to 375 degrees.
2) Heat an oven-safe pan over medium-high heat, add a drizzle of olive oil, and sear the outside of the cauliflower. Season the top side with salt and pepper, flip it over, and season the other side. Sear for 3-4 minutes on each side.
This keeps the cauliflower from turning into that soft mush that is appealing to no one.
When you're finished browning both sides, add half a cup of water, cover the pan, and place in the oven for 30 minutes.
2) In a non-stick skillet, add 2 tablespoons of olive oil, and the chopped garlic. Set up your food processor or blender, and when the garlic starts to turn golden, remove from the oil with a spoon and add it to the processor.
Now add the almonds and about 1/2 cup of florets from the unused top of the cauliflower. Toss with the oil, brown, and add to the processor.
Last, add about half a jar of Roasted Eggplant Red Sauce, the peppers, and some of their juices into the pan to warm, then add to the processor. Blend until satisfyingly smooth; try not to eat all of it out of the bowl. 3) Time to put it all together. When the cauliflower is nice and tender, remove from the oven and top with a thick layer of your Roasted Eggplant romesco. Garnish with parm or pecorino - an optional step is to fire it under the broiler for a minute - and you're done!
You can probably plate that more artfully than this, but this cauliflower seriously was the size of Utah.
Pair with a dry white wine that can back the nuttiness of the romesco, such as a wine from Palomino Fino.
Now it's your turn: try the recipe and post the result to @AtlanticAveCo's Twitter, Facebook, and Instagram!
See you next weekend with another recipe. - The Atlantic Ave. Company