Roasted Red Peppers part Deux: Cauliflower Steaks with Roasted Red Pepper Coulis

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This is a fancy-pants recipe. It is not hard but I must say it looks mighty impressive. If you waste half your day enjoy perusing the plethora of pin-worthy Pinterest procedures… ahem… a little alliterative hiccup there. Anyway, if you’re on Pinterest you may have seen some pins lately for cauliflower steaks. Well that was an intriguing find. My subconscious sat up and started dreaming once again of filet mignon. No, not quite that steak-y, but still a great way to use a veggie and make it into a show-stopping main course. So here’s my take on cauliflower steaks, using a the last of my three roasted red peppers in the process.

cauli 2

Isn’t it pretty?

Cauliflower Steaks with Roasted Red Pepper Coulis
(2 servings)

a whole head of cauliflower (you won’t need it all)
one roasted red pepper
one clove of garlic
one T of chopped parsley to garnish
balsamic vinegar to garnish

Trim the head of cauliflower and then cut two slices all the way from the flower side to the stem side. Your slices will look like this, these are mine in the pan:

cauli 1

Cook in a large frying pan (no oil needed) over medium to medium-high heat for about 5 minutes a side, just until they are starting to show some charred marks and turning a little bit golden in places. Transfer to a baking sheet and bake 10 minutes at 350. Remove from the oven and place on plates. Meanwhile, use your immersion blender or regular blender (or food processor) to pulverize your roasted red pepper and garlic clove into a sauce. Spoon over the cauliflower. Drizzle (around the plate as well as on the cauliflower, just a tiny bit) with balsamic vinegar and sprinkle with parsley. Enjoy!

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