Cauliflower Steaks & Baked Potato
Struggle Meals - "Cauliflower's Star Power"
10
Prep Time (minutes)
85
Cook Time (minutes)
Ingredients
- 1 small head cauliflower, green leaves removed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 small russet potatoes
- 4 packets (2 tablespoons) butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon capers
- 1 cup chicken stock
- Zest and juice of 1 lemon
- 1/4 cup parsley, chopped
- Butter, to serve
Steps
- Preheat the oven to 425 degrees. Generously spray a baking sheet with cooking spray.
- Cut cauliflower into 1 1/2-inch slices. Place on baking sheet. In a small bowl, combine cumin, coriander, turmeric, salt and pepper.
- Drizzle cauliflower with oil. Rub with spice mixture. Roast for 15 minutes then flip slices and continue cooking for another 15 minutes until golden brown and slightly charred.
- While roasting the cauliflower, add potatoes to another baking sheet and bake for 50 to 60 minutes, until easily pierced with a fork.
- In a skillet over medium heat, add butter. When melted add the shallot and garlic and saute for 3 minutes. Add the capers, salt, pepper and stock. Bring to simmer and allow liquid to reduce slightly. Turn off heat. Stir in lemon juice, zest, and parsley.
- Cut slits on top of hot baked potatoes. Add butter to each potato. Pour sauce over steaks and potatoes. Serve immediately.