I was recently looking through a food magazine, looking for something yummy, and stumbled across the statement “cauliflower steak.”
I’ve been racking my brain, since, devising the best way to create something delicious… Out of cauliflower…
I don’t know if this is a holdover from being a picky eight-year-old, but in my mind, I hate cauliflower.
Cauliflower is broccoli’s evil antithesis. It tastes like crunchy dirt, but less likable. I imagine… And I only really half like broccoli…
Then, I remembered all the cooking shows I watched when I was beginning to learn to cook (and unemployed). I remember watching chefs sear meat, only to cook through in the oven. . .
I placed a tiny baking sheet over a burner (I thought this might be quicker than using a pan; plus, less likely to stick) and doused with a little mushroom broth and cranked the heat. Two turns on both sides, rubbing each side with garlic, while hot. And into the oven with the rest of dinner, they went!
I also made slow green beans, roasted asparagus, creamed corn and mushroom sauce. Recipes below.
It was delicious! A lot!
Happy Enjoying “Gross” Childhood Food!!
- several handfuls of fresh green beans, trimmed
- 1 Vidalia onion, julienned
- 2 garlic cloves, minced
- pinch of cayenne pepper
- dash Bragg’s liquid Aminos (or soy sauce; I don’t love soy sauce…)
Saute onion until translucent.
Add garlic and cook two minutes.
Add green beans and cover with water/broth.
Cook over medium – high heat for at least two hours, taking care to keep water level high enough to avoid sticking/burning. You have to halfass monitor this process, screwing up any chance for nap-taking, thereby making you wonder why you didn’t think of this with enough time to do this in the crock pot, unattended.
Roast asparagus tips at 400 degrees for 15 minutes.
- 1 Vidalia onion
- 3 garlic cloves, minced
- 3 cups, finely chopped mushrooms
- TBS tamari (Again, I don’t care for soy sauce.)
- TBS nutritional yeast
- TBS corn starch
- 2 cups mushroom or vegetable broth
Saute onion until translucent. Season with salt and pepper.
Add garlic and cook for an additional minute.
Add mushrooms, tamari, nutritional year, corn starch and broth and cook down, about 10 minutes, stirring constantly.
Roast 2 cups of frozen corn with 1 minced garlic clove, salt and pepper at 400 degrees for 15 minutes, adding a drizzle of cashew cream with five minutes of cooking time left.
equal parts raw cashews + water
Seriously. That’s it. Take that, heavy whipping cream!!!!
vegan option > shit old women put in their coffee
Blend in food processor until completely smooth, approximately five minutes.
I’ve grown used to the sound of the food processor. It’s become my adult soothing Dream Machine. . .