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Kitchen Notebook

March 28, 2016

Curried Cauliflower "Steak"

30 Mins

Prep: 40 minutes

Serves 3


  • 1 head Cauliflower
  • 1 bag Claytonia
  • 2 oz. Baby Mizuna
  • Cilantro Leaves to garnish
  • 4 Tbsp. Olive Oil
  • 1 tsp. Curry Powder or Paste
  • 1 Tbsp. Lemon Juice
  • Salt and Pepper to taste

Preheat oven to 400.

Trim cauliflower leaves and base, but keep the stalk mostly in tact. Using a sharp knife, cut from the crown to the base to create three ¾ inch slices. Reserve any loose florets for another use.

Heat 1 tablespoon olive oil in a large pan over high heat. Sear the steaks on each side until golden brown, about 2 minutes each. Carefully transfer to a baking sheet. Whisk 1 tablespoon olive oil with salt, pepper, and curry powder together and brush the steaks with the mixture. Place in the oven and roast for 15 minutes, or until tender.

While the cauliflower is roasting, whisk together 2 tablespoons olive oil with the lemon juice, salt and pepper. Clean the greens, then toss with the lemon dressing. Once the Cauliflower is done, serve with a side of salad and a sprinkling of cilantro leave, and garnish with apple chutney if desired.

30 Mins Cauliflower Claytonia Dinner Lunch Mizuna Spring Veg

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30 Mins Cauliflower Claytonia Dinner Lunch Mizuna Spring Veg

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