Roasted Cauliflower is complemented by a robust curried tomato sauce of warm complex flavors.
For the Curried Tomato Sauce:
1sweet onionfinely chopped
1Fresno chileseeded and finely chopped
1/2cupdry white wine
1 28-ouncecan whole peeled tomatoes*
For the Cauliflower Steaks:
1late head cauliflower
3tablespoonlive oilas needed
Kosher salt and ground black pepperto taste
1preserved lemonseeded and chopped
1/4cupchopped green onions
Preheat oven to 400 degrees F.
Place a saucepan over medium heat with olive oil. Cook onion, chile and curry powder until tender, about 5 minutes. Add garlic and tomato sate and cook until aromatic, about 1 minutes. Add white wine and scrape any bits stuck to the bottom of pot. Add tomatoes and mash with a spoon. Simmer sauce until thickened, about 10 minutes. Season with salt and pepper. Puree until smooth and reserve warm.
While sauce is simmering, prepare cauliflower. Trim any green leads from cauliflower and invert on a cutting board. Slicing through the core, cut four steaks about 1/2-inch thick from the center of the vegetable. Reserve any remaining pieces for later use.
Place a large skillet over medium-heat with 1 tablespoon olive oil. Working in batches as needed, sear cauliflower until well-caramelized, about 3 minutes per side. Transfer to a baking sheet and continue broadening remaining batches, adding additional olive oil with each batch. Bake cauliflower steaks for about 20 minutes. Remove from oven. Serve with tomato sauce and garnish with whole cilantro leaves and preserved lemon, if using.
* Use No-Salt added tomatoes, if possible.
*If preserved lemon is unavailable, garnish with grated lemon zest.
Recipe from Le Cordon Bleu Las Vegas.
Cauliflower Steaks in Curried Tomato Sauce https://shescookin.com/afternoon-at-le-cordon-bleu-healthy-food-is-sexy/