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Cauliflower Steaks with Pomegranate Sauce

Discussion in 'Recipes and Cooking Tips' started by Michele, Dec 19, 2017.

  1. Michele

    Michele Chi Super Dog Administrator

    Cauliflower Steaks with Pomegranate Sauce:

    • 1 large head of cauliflower
    • 1 tbsp coriander seeds
    • 1 tsp black peppercorns
    • 1 dried red chili
    • 1/4 tsp chili powder
    • 1 tbsp fresh thyme
    • 1/4 tsp freshly ground nutmeg
    • 1 tsp salt
    • 1 medium onion - diced
    • 4 cloves of garlic - roughly chopped
    • olive oil
    Pomegranate Sauce:

    • 1 cup pomegranate kernels
    • 1/2 cup light coconut milk
    • 1 tbsp fresh orange juice
    • 1/2 tsp orange zest
    • 6-7 fresh mint leave
    • 1 dried red chili
    • salt
    • pepper
    • 2 tbsp olive oil
    • 1 box baby arugula
    • 1/4 cup pomegranate kernels
    • splash of fresh orange juice
    • 1 tbsp olive oil
    1. Remove leaves from cauliflower and cut stem - don't cut too far up as you want the cauliflower to stay intact. Place the cauliflower stem down and begin cutting 1 1/2 inch thick slices - you will likely get 3 whole slices our of the cauliflower. Try to keep the other whole chunks intact as much as possible. You'll have a small few chunks - thats fine. Dice the onions and roughly chop the garlic.
    2. Using a mortar and pestle or a spice grinder, grind together the coriander seeds, black peppercorns, dried chili, chili powder, thyme, nutmeg, and salt until coarsely ground - not too fine. Lay the cauliflower steaks flat on the cutting board. Drizzle each with a bit of oil - coating each side and make sure to get it in the crevices. Equally divide the spicy mixture among the steaks. Spread into the steaks until completed coated.
    3. Heat a large skillet over medium-high flame. Pour in olive oil and once its hot, add in the steaks - don't crowd the pan too much. Add add the onions and garlic to the pan as well. Saute each side of the cauliflower about 10-15 minutes - you want the florets should be charred golden-brown and then stem should be fork tender. Remove and let cool. Repeat until all the cauliflower steaks are cooked.
    4. To make the sauce - blend all of the ingredient together until smooth. Pour in a small saucepan and bring to a boil, then reduce heat to low and slowly simmer until sauce has reduced by about 1/4. Strain through a find mesh strainer and set aside.
    5. Toss arugula with the orange juice, olive oil, and pomegranate. I also added in a sprinkle of salt. Place the arugula on a large platter -spreading evenly. Carefully place the steaks on top of the salad and drizzle with the pomegranate sauce. Serve!
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    ZeboManyWinners likes this.

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