Cauliflower Steaks over Garlicky Edamame Mash
Ingredients:
- 1 small head cauliflower (1 lb or 454 g)
- 1/2 Tbsp neutral cooking oil (such as safflower oil, grapeseed oil or algae oil)
- Coarse salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cups (177 g) frozen, shelled edamame
- 1 garlic clove, crushed
- 3 Tbsp water
- 1 1/2 Tbsp lemon juice (about 1 fresh lemon)
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 Tbsp olive oil
- 1 tsp dried parsley leaves
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 375°F (190°C). Wash the cauliflower head and trim the part of the stem that’s protruding, as well as the leaves around the stem, so that the cauliflower can rest on a flat surface. Cut the cauliflower in half, and then a “steak” from each side by simply slicing across the cauliflower. You’ll have some florets left at the end—save these!
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Heat a cast-iron skillet or a large pan over medium-high heat. Add neutral oil. Place cauliflower steaks in the pan and sprinkle with salt and black pepper. Sear for 3–4 minutes, or until the bottom of the steaks is browning. Flip steaks, sprinkle the other side with salt and black pepper and sear the new bottom side for another 3–4 minutes. Transfer steaks to a parchment- or foil-lined baking sheet.
- Place baking sheet in oven and bake for 20–25 minutes, or until steaks are tender all the way through.
- While the cauliflower steaks are baking, bring a medium pot of water to a boil. Add edamame and whatever ends you have left from your head of cauliflower. Boil for 3–5 minutes, or until cauliflower is tender. Drain edamame and cauliflower and transfer to a food processor fitted with the S blade. Add garlic, water, lemon juice, salt, black pepper and olive oil. Process the mixture for about a minute, stopping a few times to scrape the bowl down, until it forms a thick mash. It should be uniform and easy to scoop, but it should retain a little texture. Pulse in parsley. Taste the mash and adjust salt, black pepper and lemon to taste.
- Divide the warm mash onto 2 plates. Layer the cooked cauliflower steak on top of the mash. Serve.
Notes:
Storage tip: Leftover Cauliflower Steaks over Garlicky Edamame Mash will keep in an airtight container in the refrigerator for up to 3 days.Nutrition Information Per Serving:
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