By Michael Araj
Comfort food can encompass all measures of ideas and concepts. Of course, most of us gravitate to the usual stars of the show. Macaroni and cheese. Pot roast dinners. Steak and potatoes. These are, of course, all great items full of memories from childhood of home cooked meals, but not always attainable in our adult lives for various reasons.
I recently got some bad medical news requiring me to change my diet, and while it is certainly disappointing that steak and potato dinners will be greatly reduced in my near future, there are other ways to get those same feelings of nostalgia and comfort. Enter: pan seared cauliflower. With its steak-like shape, beautifully colored florets, and tender texture, one can still be satisfied with a great meal.
First, we trimmed the head to make a steak. One head can usually produce two steaks, but as we were in experiment stage, we only made one steak so as to use the rest of the cauliflower for other dishes.
Next, we seasoned the cauliflower before we pan-seared it.
After we pan seared it on both sides (we used a cast iron to give it more of a grilled feel and because the heat is evenly distributed), we drizzled some vinaigrette on with it. We also served it with some roasted watermelon radishes (coming soon!) and a lemon slice.
This recipe is quick, easy, and great for weeknight cooking. Plus side, it’s extremely healthy so you won’t have to feel guilty for going back for seconds!
Pan Seared Cauliflower
- 1 head of cauliflower (white, purple, or other color)
- 2 tbsp olive oil, divided
- Lemon Vinaigrette (recipe follows)
- Parsley (for garnish)
- Cut the cauliflower to make two “steaks” out of the head (see picture), and trim off any greens.
- Coat each side of the cauliflower using one tbsp of the olive oil in total, and season with salt, pepper, and paprika (we went heavy handed on paprika because we love it so much)
- Heat a cast iron pan on medium high heat with the remaining olive oil. Once the pan is hot, sear the steaks on each side for approximately 4-5 minutes or until a knife pierces through easily with no resistance. Work in batches if needed.
- While the cauliflower rests, make the lemon vinaigrette.
- Plate the cauliflower, drizzle the vinaigrette on top and garnish with chopped parsley and a lemon wedge if desired. Serve immediately.
- Juice of one lemon
- 3 tbsp extra virgin olive oil
- Place the lemon juice in a small bowl with a pinch of salt and pepper.
- While whisking, slowly drizzle in the olive oil so as to emulsify the mixture.
- Once emulsified and incorporated, the dressing is ready to use. You can add shallots, or lemon zest in the first step to vamp up some new flavors. If the vinaigrette is too bitter for your liking, try adding a teaspoon of honey with the lemon juice.