Thursday, January 16, 2014
Vegetables are not just a prop to add color to a meat picture, or are they? Believe it or not this Mad Meat Genius loves certain produce when they are in season and at their peak. The preparation and cooking method is all important to enjoy these non meat items. Cauliflower steaks are on the plate today. We picked up a very nice head of cauliflower at our local farmers market. High in fiber, low in calories (approximately 210 calories/head), roasting on the grill will be our cooking method. A marinade of McEvoys's extra virgin 'Olio Nuovo olive oil, aged balsamic vinegar, crushed garlic and salt & pepper will anoint these thick florets.
A sharp knife sliced this head into one inch steaks. The marinade was poured over the steaks in a Ziploc bag and put into the ice cave for several hours. A mesquite charcoal fire was ignited. Once the fire had subsided and the coals were smokin hot, we oiled our cast iron cooking grate. We loaded up the grill with our cauliflower steaks and several other food items. We cooked the steaks for around four minutes per side. We wanted to get some char and some carmelization on our steaks. It was time to eat.
Roasting cauliflower steaks brings out the natural sweetness of this vegetable. The garlic, oil and vinegar added a dimension of flavor that was outstanding. The texture was tender but still crisp with crunchy caramelized edges that were created by the hot fire and sugars of the vinegar. This is a great way to enjoy cauliflower. This marinade and method will work with many other vegetables. Go to a farmers market, (Friday Richmond Farmers Market yours truly is the manager) and purchase some cauliflower or whatever is in season and have some fun.