Wut?!?
The name says it all!
The perfect Mediterranean Cauliflower Steak with Mouth-Watering Olive Pistou has the citrus, olives, and garlic flavors from the Mediterranean.
This is a practice recipe from the Rouxbe online cooking course I completed.
The cauliflower steak had mild flavor from the white wine, garlic, broth, and bay leaves that it was first simmered in. After slicing, I put it in a 13×9 inch glass pan covered in foil and baked it at 350 degrees for about 45 minutes, – until it was tender when forked but not falling apart.
I think the wine and bay leaves added more to the light aroma of the dish than it did flavoring the steak. While it was cooking I made the pistou. Then when the cauliflower was done in the oven I browned it on a flat top grill using minimal oil. The cauliflower was tender, but still firm enough to require the chewing that makes a meal more satisfying.
The olive pistou was the star of the show. The sweet taste of the oranges and raisins with the saltiness of the olives paired with the tang of the lemon juice was refreshing.
This dish could easily be breakfast, lunch, or dinner.
