This has become one of my favorite recipes! I was skeptical at first but this proved to be a real winner!
- 1 head cauliflower, leaves and stem trimmed*
- 4 garlic cloves, peeled and smashed
- 1 lemon, juiced
- 2 1/2 cups vegetable stock
- 1/2 cup dry white wine (optional)
- 2 tbsp extra virgin olive oil
- 2 bay leaves
- 1/2 tsp sea salt (or to taste, depending on the saltiness of your stock)
- To bake the cauliflower, first preheat the oven to 350°F (175°C).
- NOTE: Do NOT core the cauliflower. The stem is needed to keep the 'steaks' intact. With the cauliflower sitting on its stem, cut in half through the middle. Trim the outer edge of each half to form a thick steak-like piece of cauliflower. Each piece should be approximately 1 1/2 inch thick.
- In a 9x11 baking dish, mix together the garlic, lemon juice, stock, white wine, olive oil, bay leaves and salt. The amount of salt will depend on how salty your stock is. Taste for seasoning and adjust as necessary.
- Place the cauliflower into the liquid and cover tightly with foil. Carefully transfer to the oven and let bake for approximately 30 to 45 minutes. Ultimately, the time will depend on how thick the 'steaks' are and your oven.
- Test the 'steaks' periodically. When a knife goes in somewhat easily the cauliflower is done. Note: The cauliflower should be cooked through, but still a bit firm. If it's too soft, it will fall apart during frying.
- To finish the dish, remove the cauliflower from the oven and carefully remove the foil, making sure you don't burn yourself from the steam.
- At this point, remove the 'steaks' from the liquid and place onto a plate lined with paper towel. Blot the top of cauliflower with paper towel as well. This step helps to ensure you get a nice golden crust.
- Next, heat a large fry pan, or cast iron skillet, over medium heat. Once hot, add the oil, followed by the cauliflower. Let the cauliflower cook for about 4 to 6 minutes, or until golden brown on each side. Try not to fiddle with the pieces too much, otherwise the 'steaks' will start to fall apart.
- Once done, transfer to a serving plate and top with salsa. If desired, and finish with freshly ground black pepper, if desired.
Darryl’s Vegan Cream of Broccoli Soup
4 cups of Cauliflower in bite sized pieces
1 Large Carrot cut into small pieces
2 cups of chopped celery
1 medium sized diced onion
1 cup of organic fresh or frozen corn
1 medium sized sweet potato diced into small pieces
1 clove garlic diced
5 cups veggie broth
2 teaspoons of white miso (optional)
3 tablespoons of olive oil
2 cups of broccoli chopped into very small pieces
Place the onions, celery, sweet potato and carrots into a skillet with the olive oil and sauté for about five minutes until the veggies become tender.
Add veggie broth (and miso if using)
Add cauliflower and corn. Add more water or broth if needed to cover all veggies
Bring soup to a boil and turn soup down to a medium simmer and cover.
Simmer for 25 minutes.
Pour contents into a blender or use an immersion blender to puree contents of your soup to a creamy texture.
Place all of your broccoli into the creamy soup and simmer for another ten minutes to cook down the broccoli.
For clarity this is more of a cream of veggie soup with broccoli added to it. We are using the veggies to make our cream instead of milk and fat so the very base of our soup is life itself!