Sumac Cauliflower Steak with El Greco Spelt Salad
- Details
Crusted with sumac and Alderwood smoked salt, this cauliflower steak is a healthy vegetarian entree full of texture and color. The dish is inspired by Mediterranean flavors that compliment summer vegetables, and it’s accompanied by a hearty spelt grain salad tossed in El Greco Citronette. The salad has orange and lemon juice for acidity and garden herbs like oregano and basil. To finish the dish, we sprinkled on some barberries for tart and chewy sweetness, although dried cranberries would be delicious, too. This dish makes you feel like you’re eating the rainbow!
Grilled Sumac Cauliflower Steak with Spelt Grain Salad
Ingredients
For the Cauliflower Steak
- 1 head of cauliflower
- 1-1/2 tablespoons sumac
- 1/2 teaspoons Tellicherry black pepper
- 1 teaspoon Alderwood smoked salt
- 1 tablespoon vegetable oil
For the Salad
- 1 cup cooked spelt grain or farro
- 3 thick asparagus, sliced with a peeler
- 1 cup flat leaf parsley, chopped
- 2 cups cherry tomatoes, cut in half
- 1/4 cup barberries or dried cranberries
- 1/2 teaspoon Kosher Salt
- 2 tablespoons El Greco Citronette
- 3 tablespoons Greek yogurt
Instructions
- Trim the leaves and stem off of the head of cauliflower, making sure to keep the core intact.
- Cut 1-1/2-inch slices, right in the middle of the cauliflower head. Try to get the stem in each slice, as that will keep all the florets together while grilling. Save the rest of the cauliflower for another use.
- In a small bowl add the sumac, black pepper, Alderwood smoked salt and vegetable oil. Give it a stir and brush all over each cauliflower steak.
- Lay the steaks on the hottest part of your grill. Let cook for 3 minutes and then move a quarter of the way to create grill marks. Wait 2 more minutes and flip carefully using a spatula. Cauliflower steaks will become more fragile as they cook, so the less they're handled the better. Move the steak to a cooler part of your grill and cook for another 10-12 minutes or until tender.
- In a medium sized bowl, combine cooked spelt, sliced asparagus, chopped parsley, halved cherry tomatoes, barberries or dried cranberries and citronette, tossing until well mixed.
- For plating, spoon drag the Greek yogurt on the bottom of the plate and make a pile of the salad. Garnish with the cauliflower steak and enjoy.
Vegan Richa’s Instant Pot Fried Rice
Fried rice is an easy satisfying meal and using an Instant Pot makes it even easier for days when we are short on time. It is also a great way to use up any leftover …
Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac
We’re excited to do a Pacific Northwest cookbook for our August Cookbook Club Selection, Six Seasons: A New Way with Vegetables. Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many …
Shrimp Fra Diavolo
Fra Diavolo translates as “Brother Devil”, and refers to this spicy, tomato and seafood- based pasta dish. The tomato sauce is light, perfect for spring and the Marash Chile flakes add a mellow heat with …
Big Love Buttermilk Fried Chicken
When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family …
Quatre Epices
Despite it’s name, which means “four spices” in French, this blend never seems to keep strict count on the number of its ingredients. Quatre epices can be used in both savory and sweet dishes. Often …
Leave a Comment