In the ‘Veggies All Day Long’ episode of The Urban Vegetarian, host Desiree Nielsen has healthy cooking down to a science, with her inner foodie always amping up the taste factor! For this dinner recipe, it’s cauliflower steak with a raisin caper sauce, a dish destined to be one of your favourites.
Serves 2-4, as a main
Ingredients:
1 head cauliflower, stalk removed, cut into thick slices
Olive oil, for brushing
Salt, for sprinkling
¼ teaspoon (1.25 ml) sweet paprika
1 cup (240 ml) water
½ cup (120 ml) raisins
2 tablespoons (30 ml) capers, drained and rinsed
½ teaspoon (2.5 ml) dried thyme
1 tablespoon (15 ml) red wine vinegar
5 tablespoons (75 ml) butter
Salt and pepper
Torn fresh parsley, for topping
Black salt, for topping
Method:
Preheat oven to 425 F (220 C).
Cut cauliflower lengthwise into thick slices or ‘steaks.’
Lay cauliflower slices on a rimmed baking sheet. Brush both sides with olive oil.
Sprinkle with salt and sweet paprika.
Roast for 15-20 minutes, flipping halfway through, and cooking until evenly roasted.
While the cauliflower is roasting, make the sauce. Heat water on the stove, add the raisins and bring to a boil and cook, leaving at a boil, until the water is completely absorbed.
When ready, remove from heat and add the capers and dried thyme.
Transfer to a food processor, add the red wine vinegar, season with salt, and puree until smooth.
While the food processor is running, add in the butter a bit at a time, blending until fully incorporated.
Strain the mixture through a mesh strainer into a saucepan, pressing with the back of a spoon to push through all of the raisin pulp.
Re-heat just until warmed through – too hot, and the butter will separate.
To serve, spoon the finished sauce onto the cooked cauliflower ‘steak.’
Garnish with torn fresh parsley and black salt.
Enjoy!
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