Charred Cauliflower Steaks [Low-carb, Dairy-free, Vegetarian]
Charred Cauliflower Steaks w/ Savory Tomato Jam
Low Carb | Dairy Free | Vegetarian
Tired of boring cauliflower on the side? This recipe makes cauliflower the star! Not to mention that rich and luxurious tomato jam. This is the vegetarian recipe you’ll still be thinking about the next day.
INGREDIENTS:
Ingredients:
Savory Tomato Jam:
10 oz - Grape Tomatoes
8 cloves - Garlic
2 Tbsp Capers + 1 Tbsp Caper Juice
Optional: 1 Tbsp - Anchovy Filets OR Fish Sauce
1/4 tsp - Black Pepper
1 tsp - Crushed Red Pepper Flakes
2 tsp - Smoked Paprika
1/4 tsp - Kosher Salt
Zest of one lemon
1/4 cup - Olive Oil
Charred Cauliflower Steaks:
1 head - Cauliflower, leaves removed
1/4 cup - Olive Oil
1 tsp - Kosher Salt (or 3/4 tsp Sea Salt)
1/4 tsp - Cracked Black Pepper
1 - Lemon, cut in half
Optional: Shaved parmesan or crumbled feta
DIRECTIONS:
Make the Tomato Jam by adding all the tomato jam ingredients into a food processors, and pulse on high until mostly smooth - some chunks are ok, but you want it uniform. Add the puree into a sauce pan, and cook on medium-low heat for 10-15 minutes, stirring regularly, until all the liquid is gone, and it’s thick like a jam.
Pre-heat your oven on BROIL, and place your oven rack on the very top level. Cut the cauliflower into 1/2”(1cm) planks. The ends may fall apart, and that’s ok. Line a cookie sheet with aluminum foil (for easy cleanup), then coat the aluminum with a splash of the olive oil. Lay the cauliflower onto the pan.
Spread the rest of the olive oil onto the tops of the cauliflower, making sure to fully coat the top, then evenly sprinkle with salt and pepper. Then add your two halves of lemon onto the tray as well (cut-side up). Place the rack under the broiler (top rack), and let the cauliflower get charred on the top - this will take 5-10 minutes, but depends on your oven, so keep an eye on it. You want the cauliflower to be slightly burnt on top.
Remove from the oven, and use tongs to squeeze the roasted lemon over the top of the cauliflower. Then, while it’s still hot, spread some of the tomato jam over the top of each piece of cauliflower. Top with shaved parmesan or feta if desired. Enjoy!