By Edgar Steele,
NFCA Chef Spokesman
- 1 Head Cauliflower
- Extra Virgin Olive Oil
- 2 Tbsp. Diced Shallots
- 1 Clove Garlic, Sliced
- 1 Medium Sized Onion, Sliced
- Sea Salt
- Peel the outer green leaves from the cauliflower and discard. Cut out the core of the cauliflower
and discard. Cut a 3/4 inch slice from the center of the cauliflower, from stem end to tip. Using a paring
knife, score some small slices into the stem part of the cauliflower slice, going about half way
into the stem.
- Trim the tips from the remaining cauliflower florets, and chop into similar-sized "pebbles".
- Heat 4 tablespoons of oil over low heat in a small saucepot, and add the onions and a little salt.
Add enough water to barely cover the onions, and cook them until they are golden in color, about 45
minutes. Remove the onions from the oil and puree them in a blender. Adjust the flavor of the puree
- Coat the large slice of cauliflower with oil and sprinkle with salt, then place on a hot grill. Evenly
cook the cauliflower on the grill to achieve marks, and then remove the steak onto an oven-safe
metal plate. Place the cauliflower into an oven set at 350° F.
- Heat a tablespoon of oil in a sauté pan and add the shallots and garlic. Cook the shallots and garlic
until they are golden in color, and season them with salt. Add the cauliflower pebbles and briefly
sauté them until they are soft.
- Place a small amount of the sautéed cauliflower pebbles on the base of a plate, and drizzle some
of the onion puree over the plate. Remove the cauliflower steak form the oven once soft, and place
it on top of the sautéed mix. Sprinkle some sea salt over the steak, and drizzled some olive oil over