Christmas Cauliflower Steaks

Its not your traditional steak, but the flavor and texture leaves you just as satisfied. Cauliflower is a wonderful versatile crucifer due to its neutral, yet lightly sweet flavor. In this recipe I have combined aromatic herbs and toasted nuts to create a comforting vegetarian, and easily made vegan dish. You can even cut the time in half if you already have store bought or homemade pesto on hand. Trust me, the 20 minutes are worth it!

Since it is the holidays, I want to keep it short and sweet. Just as a heads up cauliflower is rich in isothiocyanates which are bioactive compounds that support our innate detoxification system. This is great news especially during the holidays when we tend to grab one or more of those delicious Christmas cocktails which put a little added stress to our system. Also, cauliflower is very rich in vitamin C, a water soluble vitamin which acts as an antioxidant in our body, reducing oxidative stress within our cells. The ability of vitamin C to reduce the formation of possible mutagenic/cancerous cells is a great reason to add crucifers into your diet. 

So why not try these super delicious cauliflower steaks this holiday! Topped with a raw homemade pesto, and gluten-free almond cornmeal crumbs, they are to die for and fit for any special diet. Oh and not to mention, this dish is even white, green, and red- perfect for the spirit of Christmas. 

To your health and happy holidays!!

-Selva W.

Cauliflower Steaks with Basil Pesto and Almond Cornmeal Crumbs

Serves Four

INGREDIENTS

For the Pesto

1/2 large container 4 oz container of basil

2 cloves garlic

1/4 cup grated parmesan (optional)

1/3 cup pine nuts, toasted

1/2 cup olive oil

Juice of 1/2 lemon (2 T)

sea salt and fresh ground pepper to taste 

For the Almond Cornmeal Crumbs

1/4 cup sliced almonds

1/4 cup fine cornmeal

1/3 tsp dried sage

1/3 tsp dried thyme

1/3 tsp dried marjoram

Generous pinch sea salt and fresh ground pepper

2 teaspoons coconut oil

For the Cauliflower Steaks

1 large head of cauliflower

1 tablespoon extra virgin olive oil

Heirloom cherry tomatoes, diced (garnish)

Watercress (garnish)

DIRECTIONS

Toast the pine nuts carefully over medium low heat in a sauté pan while stirring with wooden spoon. They burn easily if left unattended. Once golden brown and aromatic, remove from heat and pour in a small bowl to cool. Meanwhile, place basil leaves from 1/2 large basil container into a small food processor along with the two cloves of garlic. Process until finely chopped. Then add the cheese, olive oil, lemon juice, and season with salt and pepper to taste. You can omit the cheese if you are vegan and it will still taste great! Process until combined, pour into a small bowl or glass jar and set aside. You will need the food processor again later so clean it when you have a minute or two. 

Preheat oven to 400 degrees Fahrenheit. Remove the leaves from the cauliflower and trim the stem. Cut 1/2-3/4 inch slices of the cauliflower (small pieces will fall off, save those for another dish or roast along with the steaks and top with pesto and crumbs). Heat a medium sauté pan to medium and add a tablespoon of olive oil. Reduce heat and place two cauliflower steaks into the pan, and sauté on each side for 2-3 minutes until golden brown. Transfer the steaks to a baking sheet and bake for 15 minutes or until al dente. You want them to be tender but not too soft. 

While the steaks are baking, place the cornmeal and sliced almonds into the small food processor, and pulse until small-medium almond chunks are formed. Add the herbs, salt and pepper, and pulse to combine. Heat the coconut oil in a large sauté pan over medium low and pour in the almond cornmeal mixture. Stir the mixture with a wooden spoon until golden brown and aromatic. Adjust salt and pepper to taste. Remove from heat once golden and set aside. 

Brush a warmed serving plate with pesto, and top with a handful of watercress. Place the steaks top of the watercress and brush with pesto, sprinkle the almond cornmeal crumbs over the steaks and top each with a spoonful of heirloom tomatoes. Serve immediately. 

Meal Idea: Serve the cauliflower steaks alongside a large salad, with brown rice or any other grain for a complete meal. 

                                                                                                                                                                                                     
References:
1. Whfoods: Cauliflower

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Clarified Butter, Yes Please!

Have you ever tried ghee or clarified butter? Usually found in health food stores, or in ethnic grocery stores, ghee can be quite expensive. Also, if your like me and you want the highest quality, 100% organic grass-fed ghee can cost you anywhere from $10 to $13 dollars for an 8 oz jar. Personally, that is too much for my budget. However, I can still have the same thing, for about $5.

First of all let me tell you some of the benefits of using clarified butter, or ghee. Since clarified butter is butter that has been simmered to remove milk solids (such as whey and milk proteins) and water, it has an increased shelf life and higher smoke point than that of normal butter. The removal of these milk solids increases the smoke point from 250°F to 400°F. This makes clarified butter a better choice for high heat frying when butter flavor is desired.

What is "smoke point" and why is it important? Well, each cooking fat or oil has its own unique smoke point were the fats break down into a visible gaseous product called acrolein, or otherwise known as blue smoke. This smoke not only is irritating to the mucous membranes of our eyes and respiratory passages, but it is the visual sign that the cooking fats are breaking down, rendering a rancid fat. This tends to not only ruin the flavor of the food that is cooked but it can also be detrimental to our health if consumed. Rancid fats act as free radicals in our bodies, destroying cell membranes and causing an inflammatory reaction. Therefore, if you notice that the fat in your pan is smoking because you forgot to turn down the heat, it is wise to start over before continuing with your cooking.

Sautéing and pan-frying temperatures may reach anywhere between 350-450°F. Therefore make sure to use appropriate oils and fats to reduce their breakdown and the creation of toxic by products.

Approximate Smoke Points for Oils Are:

Butter                                            250°F

Clarified Butter                               400°F

Extra Virgin Coconut Oil                 350°F

Extra Virgin Olive Oil                      375°F

Refined Coconut Oil                       450°F

High Oleic Canola Oil                     475°F

Avocado Oil                                      500°F      
                             

Also of note, clarified butter has negligible amounts of lactose, which may make it easier to digest for individuals that are lactose intolerant.

So join me and get an insiders tip on how to make your own clarified butter. The flavor itself is a reason to try it, for it is nutty and almost cheesy. It is great over popcorn, for your fried egg in the morning, on toast, or even for a quick stir-fry of fresh vegetables.

How To: Make Clarified Butter

Makes about ½ cup (4oz)

Ingredients:

1 stick organic unsalted butter 
Note: organic valley pastured butter is lightly salted but it still works fine

Directions:

1. Place the stick of butter into a small saucepan and melt over medium heat.

2. Once butter is melted reduce the heat to low and allow the fat to bubble. It will begin to form white foam, gently spoon the layer of foam off and discard.

3. Allow fat to simmer and spurt water for about 10-15 minutes. Keep removing foam with spoon.

4. Once foam has ceased to form, and the color has turned amber, turn off heat. Proteins should be stuck to the bottom of the pan, and the fat should be clear. Make sure to spoon any remaining foam from the top.

5. Then slowly pour the fat into a heatproof jar, making sure to leave the proteins behind. I like to use the small 4 oz mason jars.

6. Allow clarified butter to cool. Once hardened, cover with lid and store in a cool, dark space or keep in the refrigerator.

                                                                                                                                                                    

References:

1. McGhee H. On Food and Cooking: The Science and Lore of The Kitchen. New York: Scribner; 2004.

2. Corriher SO. Cookwise: The Secrets of Cooking Revealed. New York: William Morrow; 2011.

3. Williams M. Foods Experimental Perspectives. New Jersey: Prentice Hall; 2012.

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