Eating Well's - Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco

Barry eyed this recipe in the January/February 2018 edition of Eating Well magazine and immediately purchased a head of cauliflower. The veggie steaks intrigued him as did the Romesco sauce. He had tried another Romesco sauce earlier but wasn't totally satisfied; this recipe is definitely a keeper; he has ideas for using the sauce as an accompaniment with several other dishes and has used it as a sandwich spread, too.
He cut the recipe in half -- for the full recipe go to Eating Well. Although this is a labor intensive recipe, it was yummy and quite satisfying. And it has staying power (satiety) as we were not hungry later on in the evening.

Cauliflower "Steaks" with Parmesan Cauliflower "Rice" & Romesco Sauce 

1 medium head cauliflower (about 1½ pounds)
4 tablespoons extra-virgin olive oil, divided

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons slivered almonds, toasted

2 tablespoons cup skinned whole hazelnuts, toasted (or use more almonds)

1 clove garlic, peeled

6 tablespoons chopped jarred roasted red peppers

1 tablespoon red-wine vinegar

1 ½ teaspoons tomato paste

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ cup sliced scallions (green onions)

¼ cup chopped fresh parsley

2 to 3 tablespoons grated Parmesan cheese

1. Preheat oven to 450°F. Line a rimmed baking sheet with foil.
2. Remove leaves from cauliflower, keeping stems intact. Cut leafy green parts off the white ribs. Finely dice the ribs and cut the greens into slivers. Set aside.
   
3. Place the cauliflower head on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the center of each head to make 4 "steaks."
4. Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with half of the salt and pepper.
   
5. Roast until the stems are tender and the steaks are golden brown, 25 to 30 minutes.
   
6. Cut the remaining cauliflower into florets and pulse in a food processor, 2 cups at a time, until chopped into rice-size pieces. Transfer to a large bowl and wipe out the food processor.
7. For Romesco Sauce: Add to the food processor —almonds, hazelnuts and garlic to the food processor; pulse until finely chopped. Add roasted peppers, vinegar, tomato paste, paprika and cayenne to taste; process to combine, scraping down the sides as needed. With the motor running, add 1 ½  tablespoons oil and process until well combined.
   
   
   
   
8. Heat the remaining 1 ½ tablespoon oil in a large skillet over medium-high heat.
9. Add the diced cauliflower leaf ribs and cook, stirring, until soft and starting to brown, 2 to 3 minutes. Add the slivered cauliflower greens, cauliflower rice, scallions and the remaining salt and pepper; cook, stirring, until the cauliflower is tender, about 5 minutes. Remove from heat and stir in parsley and Parmesan.
   
   
   
   
10. Transfer the cauliflower rice mixture to a large serving platter or serving plate. Top with the cauliflower steaks and the Romesco Sauce.
    

Recipe without photos . . .
Cauliflower "Steaks" with Parmesan Cauliflower "Rice" & Romesco Sauce
1 medium head cauliflower (about 1½ pounds)
4 tablespoons extra-virgin olive oil, divided

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons slivered almonds, toasted

2 tablespoons cup skinned whole hazelnuts, toasted (or use more almonds)

1 clove garlic, peeled

6 tablespoons chopped jarred roasted red peppers

1 tablespoon red-wine vinegar

1 ½ teaspoons tomato paste

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ cup sliced scallions (green onions)

¼ cup chopped fresh parsley

2 to 3 tablespoons grated Parmesan cheese

1. Preheat oven to 450°F. Line a rimmed baking sheet with foil.
2. Remove leaves from cauliflower, keeping stems intact. Cut leafy green parts off the white ribs. Finely dice the ribs and cut the greens into slivers. Set aside.
3. Place the cauliflower head on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the center of each head to make 4 "steaks."
4. Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with half of the salt and pepper.
5. Roast until the stems are tender and the steaks are golden brown, 25 to 30 minutes.
6. Cut the remaining cauliflower into florets and pulse in a food processor, 2 cups at a time, until chopped into rice-size pieces. Transfer to a large bowl and wipe out the food processor.
7. For Romesco Sauce: Add to the food processor —almonds, hazelnuts and garlic to the food processor; pulse until finely chopped. Add roasted peppers, vinegar, tomato paste, paprika and cayenne to taste; process to combine, scraping down the sides as needed. With the motor running, add 1 ½  tablespoons oil and process until well combined.
8. Heat the remaining 1 ½ tablespoon oil in a large skillet over medium-high heat.
9. Add the diced cauliflower leaf ribs and cook, stirring, until soft and starting to brown, 2 to 3 minutes. Add the slivered cauliflower greens, cauliflower rice, scallions and the remaining salt and pepper; cook, stirring, until the cauliflower is tender, about 5 minutes. Remove from heat and stir in parsley and Parmesan.
10. Transfer the cauliflower rice mixture to a large serving platter or serving plate. Top with the cauliflower steaks and the Romesco Sauce.

Tortilla Bakers -- bakets for salads, dips, etc.

Of course you can make your own tortilla baskets without any special equipment (as in draping them over an overproof bowl) but just wanted to share a fun item we purchased at The Cook's Nook in McPherson, KS. The set of two that we purchased were the "Nosttick Mini Tortilla Bakers" are just the right size for a taco salad.
Package directions suggest that besides a salad bowl, these bakers could be used for:
Baskets for dips
Bakets for chips
Baking bread such as brioche or make a bread bowl to hollow out for soups and dips
Creating molded gelatin desserts and salads

Tortilla Shells
Pan spray
Corn or tortilla shells at room temperature (or warm in microwave so they are flexible)

1. Lightly spray Tortilla Shell Pans with pan spray
2. .Place corn or small flour tortilla in each shell and carefully mold it to fit the pan.
   
3. Bake in preheated 350° oven for 8 to 10 minutes.
   
4. Cool for 5 minutes before removing from pan; then place on rack to cool completely.
5. Fill with taco salad (or any salad for that matter, dips, chips or with whatever you desire.

   

   Tortilla Shell filled with taco salad ingredients.

Recipe without photos . . .

Tortilla Shells

Pan spray

Corn or tortilla shells at room temperature (or warm in microwave so they are flexible)

1. Lightly spray Tortilla Shell Pans with pan spray.
2. Place corn or small flour tortilla in each shell and carefully mold it to fit the pan.
3. Bake in preheated 350° oven for 8 to 10 minutes.
4. Cool for 5 minutes before removing from pan; then place on rack to cool completely.
5. Fill with taco salad (or any salad for that matter, dips, chips or with whatever you desire.

Revised Cornbread Salad – fat reduced & deconstructed

It took us a long time to try Cornbread Salad but when we did we were definitely fans. However, these days we need a fat and cholesterol reduced version! 

The solution -- create a deconstructed salad and get rid of the sour cream, mayonnaise and bacon!

The recipe is flexible -- add as much or as little of any of the following ingredients . . .

Revised Cornbread Salad – fat reduced & deconstructed 

Prepared cornbread 

Romaine lettuce, torn or cut into bite-size pieces

Jalapeño or pepperoncini peppers, diced (or whole for garnish)

Diced green or red pepper

Pinto or black beans, drained

Frozen corn, thawed & cooked

1 (15 oz.) can whole kernel corn, drained

Diced onions

Cherry or grape tomatoes, halved

Strips of Smoked Turkey

Reduced fat Ranch dressing

1. Dice cornbread and toast in oven to make crisp but tender croutons.
   
2. Arrange lettuce on plate.
3. Add as much of any or all ingredients – peppers, beans, corn, onions, tomatoes, turkey.
   
4. Drizzle with salad dressing.
5. Top with cornbread croutons.
   

Recipe without photos . . .

Revised Cornbread Salad – fat reduced & deconstructed 

Prepared cornbread 

Romaine lettuce, torn or cut into bite-size pieces 

Jalapeño or pepperoncini peppers, diced (or whole for garnish)

Diced green or red pepper

Pinto or black beans, drained

Frozen corn, thawed & cooked

Diced onions

Cherry or grape tomatoes, halved

Strips of Smoked Turkey

Reduced fat Ranch dressing

1. Dice cornbread and toast in oven to make crisp but tender croutons.
2. Arrange lettuce on plate.
3. Add as much of any or all ingredients – peppers, beans, corn, onions, tomatoes, turkey.
4. Drizzle with salad dressing.
5. Top with cornbread croutons.

Shakshuka - flavorful Middle Eastern egg dish

Shakshuka! (shack-SHOO-kah) One look at this recipe for a Middle Eastern egg dish and Barry had to give it a try. According to the recipe source, Food Network Magazine, Jan/Feb 2018 issue, this dish originated in North Africa and has caught on with the breakfast and brunch crowd; quite trendy at this time!
It's a relatively easy recipe made by poaching eggs in a spiced tomato sauce.
Food Network suggests serving it with warm pita bread.

Shakshuka  Serves 2 (if allowing 2 eggs per person)
1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced or chopped (Barry used part green pepper)
1/4 small bunch cilantro, leaves & tender stems separated, chopped
2 small cloves garlic, thinly slices
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of red pepper flakes
Kosher salt & freshly ground pepper
1 (16 oz.) can whole peeled tomatoes, crushed by hand
4 large egg

1. Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. 
2. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
   
3. Preheat the oven to 375°.
4. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes bread down and the sauce thickens slightly, about 20 minutes, season with salt and pepper.
   
5. Use the back of a spoon to make 4 wells in the sauce, 1 to 2" apart. Crack an gg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly being careful not to break the yolks (this allow the egg white to cook faster).
   
   
   
   
6. Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes.
   
7. Season with salt and pepper and top with the cilantro leaves.

   

   Eggs are baked and dish is ready to be garnished.

Recipe without photos . . .

Shakshuka  Serves 2 (if allowing 2 eggs per person)

1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced or chopped (Barry used part green pepper)
1/4 small bunch cilantro, leaves & tender stems separated, chopped
2 small cloves garlic, thinly slices
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of red pepper flakes
Kosher salt & freshly ground pepper
1 (16 oz.) can whole peeled tomatoes, crushed by hand
4 large egg

1. Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. 
2. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
3. Preheat the oven to 375°.
4. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes bread down and the sauce thickens slightly, about 20 minutes, season with salt and pepper.
5. Use the back of a spoon to make 4 wells in the sauce, 1 to 2" apart. Crack an gg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly being careful not to break the yolks (this allow the egg white to cook faster).
6. Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes.
7. Season with salt and pepper and top with the cilantro leaves.

Top-Rated Sweet Cornbread

This cornbread has all the essential elements that I identify with really good cornbread: tender, moist, slightly sweet and popping with flavor. In my book this recipe earns a top-rating!

Top-Rated Sweet Cornbread

1/2  cup cornmeal 

1 1/2 cups all-purpose flour  

2/3 cup granulated sugar

1 tablespoon baking powder 

1/2 teaspoon salt 

1/3 cup vegetable oil (canola)

3 tablespoons melted butter 

1 tablespoon honey 

2 eggs, beaten

1 1/4 cups milk

1. Preheat oven to 350º.
2. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
   
3. Add the oil, melted butter, honey, eggs, and milk.
   
4. Pour into a greased 8” square pan.
   
5. Bake for 35 minutes or until toothpick inserted in center comes out clean.

Recipe without photos . . .

Top-Rated Sweet Cornbread

1/2  cup cornmeal 

1 1/2 cups all-purpose flour  

2/3 cup granulated sugar

1 tablespoon baking powder 

1/2 teaspoon salt 

1/3 cup vegetable oil (canola)

3 tablespoons melted butter 

1 tablespoon honey 

2 eggs, beaten 

1 1/4 cups milk

1. Preheat oven to 350º.
2. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. Add the oil, melted butter, honey, eggs, and milk.
4. Pour into a greased 8” square pan.
5. Bake for 35 minutes or until toothpick inserted in center comes out clean.

Basmati Rice & Cranberry-Almond Pilaf

Basmati rice is our new favorite – long-grained and delicate with a light nutty flavor, & it cooks quickly! We flavored this recipe with cranberries and toasted almonds . . . but think it would be yummy with frozen peas and diced carrots. So many possibilities!

Basmati Rice & Cranberry-Almond Pilaf   6 servings

3 tablespoons butter or olive oil

1/4 cup sliced almonds  

1/2 onion, finely chopped 

1 1/2 cups basmati rice 

1 cup chicken broth 

1 1/2 cups water or more as needed

Kosher salt and freshly ground black pepper
1/2 cup dried cranberries
2 tablespoons finely chopped fresh parsley 

1. Melt 1 tablespoon of the butter in a medium saucepan over medium heat or heat 1 tablespoon olive oil.
2. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
   
3. Melt the remaining 2 tablespoons butter (or heat 2 tablespoons olive oli) in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
4. Add the rice and cook, stirring, until well coated, about 1 minute.
5. Add the chicken broth, 1 1/2 cups water, salt and pepper to taste (start with 1/2 teaspoon of each), and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low.
6. Cook until all the liquid has been absorbed, about 18 minutes, adding cranberries after about 10 minutes. Also be sure to check liquid level near the end of cooking time; add more water (or broth) if needed.
   
7. Take off the heat and let stand, covered, for 5 minutes.
8. Stir in half of the reserved almonds and half of the parsley; season with salt and pepper. Garnish with the remaining toasted almonds and parsley.
   

 Recipe without photos . . .

Basmati Rice & Cranberry-Almond Pilaf   6 servings

3 tablespoons butter or olive oil

1/4 cup sliced almonds  

1/2 onion, finely chopped 

1 1/2 cups basmati rice  

1 cup chicken broth 

1 1/2 cups water or more as needed

Kosher salt and freshly ground black pepper

1/2 cup dried cranberries  

2 tablespoons finely chopped fresh parsley 

1. Melt 1 tablespoon of the butter in a medium saucepan over medium heat or heat 1 tablespoon olive oil.
2. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
3. Melt the remaining 2 tablespoons butter (or heat 2 tablespoons olive oli) in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
4. Add the rice and cook, stirring, until well coated, about 1 minute.
5. Add the chicken broth, 1 1/2 cups water, salt and pepper to taste (start with 1/2 teaspoon of each), and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low.
6. Cook until all the liquid has been absorbed, about 18 minutes, adding cranberries after about 10 minutes. Also be sure to check liquid level near the end of cooking time; add more water (or broth) if needed.
7. Take off the heat and let stand, covered, for 5 minutes.
8. Stir in half of the reserved almonds and half of the parsley; season with salt and pepper. Garnish with the remaining toasted almonds and parsley.