Let me tell you about the steaks I grilled last night.
Perfectly marinated, served over fresh greens and finished with a decadent cheese sauce, it was a perfect home version of a classic steakhouse dish*.
Except it was all plant based.
*Honestly, I am guessing here. Every time I have been to a steak house, I have cocktails and a salad. and cocktails.
…and the steaks are made with cauliflower.
I vertically sliced a head of cauliflower into 3/4 inch thick ‘steaks’ and marinated them. Put them on the grill and served them over fresh kale chiffonade, topping the whole thing with a rich cheesy sauce.
Amazing. Decadent. and somehow were light and fresh at the same time.
dairy, gluten and steak free, vegan
1 head cauliflower
1/3 cup sesame oil
1/4 cup tamari
juice of 2 lemons
3 chipotle chiles (canned in adobo)
sea salt and pepper
Combine oil, tamari, lemon juice and chipotles in food processor or blender, purée until smooth. Remove outer stem and greens from cauliflower, slice vertically into 3/4 inch pieces (yields 4 or 5 pieces, depending on size). Arrange cauliflower in a single layer in dish with high sides (baking dish), pour marinade over, salt and pepper, cover and set aside to marinate (30 minutes to one hour).
Grill over medium indirect heat, 10 minutes each side.
havarti cheese sauce
dairy, soy and gluten free, vegan
1/3 cup almond milk
3 ounces havarti cheese, cubed
In saucepan over medium heat, melt cheese. Add milk and stir into a smooth sauce.
Serve cauliflower steaks over kale chiffonade salads, top with warm cheese sauce.
I cannot wait to make these again. Perhaps a plant based lobster dinner next?