GRILLED CAULIFLOWER STEAKS WITH EGGPLANT CAPONATA

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DIFFICULTY | easy               COOK TIME | 30 mins              PREP TIME | 20 min

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GRILLED CAULIFLOWER STEAK WITH EGGPLANT CAPONATA

INGREDIENTS:

EGGPLANT CAPONATA

(1) large eggplant, diced small 

(1) small onion, diced small 

(5) cloves garlic, sliced paper thin

(1) beefsteak tomato, diced small 

(1.5) T tomato paste 

(2) T water 

(¼) t pul biber (mild chili flake)

(½) t dried oregano

(½) t sweet paprika 

(2) T white vinegar 

(1.5) T capers

(1.5) T raisins 

(¼) cup olive oil 

(¼) cup grated parmesan cheese (can omit to keep vegan/vegetarian*)

(¼) bunch fresh parsley, chopped 

(1) handful of basil leaves, torn 

Salt pepper 

• Heat a large pan over medium heat, add the oil and let it come up to temp and then add the onions, sweat until they are slightly softened, about 3 minutes.

• Add the eggplant, garlic, spices and cook them over medium high heat until the eggplant is softened.

• Add the diced tomato, stir to combine and cook for 2 minutes. 

• Add capers, raisins, vinegar, tomato paste, and water and cook for 4 minutes stirring constantly. 

• Add the grated parmesan cheese, torn basil, and chopped parsley and stir to combine, remove from heat.

• Taste for seasoning and serve.

CAULIFLOWER STEAK

(1) Small heads of cauliflower, cleaned and end slightly trimmed - cut into 1.5 in thick slices. (The stem will keep the steak together, save florets that fall off for another dish)

Drizzle of olive oil

Salt and pepper

• Peel back any leaves from the core/stem of the cauliflower.

• Use a sharp knife to slice the rough end of the stem off. 

• Keeping the stem in mind as the glue, slice 1.5 in thick steaks out of the head of cauliflower. Depending on the thickness of the core, you should be able to get 2-4 out of each head of cauliflower. (I had rather small ones, and got 2 out of each)

• Lay them flat on a sheet and drizzle with olive oil, and season on both sides. 

• Add cauliflower to a preheated grill, cook on high for 7 minutes each side with the grill closed. 

• Remove from heat and allow to cool slightly before topping with some eggplant caponata, torn basil and a sprinkle of flake salt. 

Enjoy!

Chef Sean