Cauliflower Steaks w/ Roasted Beet Cream! GF, V, SCD & Paleo!

Hey Everyone!

I hope you’re having a fabulous week!

I’m back in NYC, and I don’t know about you, but it’s always tough coming back after a nice trip. I had such a wonderful time at home. I got to meet my new niece, my new puppy nephew :) and hang out with my family. It was awesome.

Let me tell ya, I had so much fun cooking up new meals while I was home. That’s another perk of coming home – groceries are SO much cheaper than in NYC. So lets just say I take full advantage of that! :)

On Friday, we had a cookout at my brother’s house. I brought along my dinner and it was a showstopper! What did I make?

Cauliflower “Steaks” with Roasted Beet Cream!

Wow. Wow. Wow. What a dramatic dish! This was so freaking good. A caramelized cauliflower “steak” topped with a puree of roasted beets and garnished with blistered green beans! YUM!

And it’s Gluten Free, Vegan, Specific Carb Diet friendly and Paleo!

Here’s what you need: (serves 1 – 2)

½ head cauliflower – cut into 1-inch slabs (makes 2)

Cream:
1 large beet, diced
¼ red onion, minced
1 garlic clove, minced
10 cashews

Handful of green beans

Fresh basil (garnish)

Baby spinach

Preheat oven to 400 degrees. Place your cubed beets on a tin-foil-lined, olive-oil-sprayed baking sheet. Spritz with EVOO and sprinkle with salt and pepper. Bake for 35-40 minutes, until tender, stirring once, halfway through.

Also, cut your cauliflower into 1-inch slabs. Be careful to include the stem on each steak so that the florets stay together. Place the 2 slabs on another tin-foil-lined, olive-oil-sprayed baking sheet. On the same baking sheet, spread out your green beans in a single layer. Spritz with EVOO and bake for 35-40 minutes, until golden brown on the edges.

Meanwhile, sauté your onions and garlic in 1 tsp EVOO with salt and pepper. Allow them to get soft – about 5 minutes. Transfer to your food processor.

In your food processor, process your beets, cashews, onions and garlic until creamy. You’ll need to scrape the sides twice.

To assemble: Place one cauliflower steak on a bed of baby spinach. Top your cauliflower with about ½ cup of the beet puree. Top with about 6 or 7 green beans and sprinkle with chopped basil. This recipe makes 2 complete steaks. (One steak is enough for a side dish, or two for a main meal.)

What a showstopper! This dish brought so much drama to the table! The deep purple of the beet puree just jumped off the plate and really stood out against the white cauliflower. It looked sophisticated and regal with that deep purple, and the height from the green beans.

And then the flavor! The beet puree was savory from the onions and garlic, and had a slight earthy sweetness. It was extremely creamy and luxurious from the cashews. I could have eaten it by the spoonful! It went wonderfully with the pop of fresh basil!

And then the cauliflower. E gads. I always say that cauliflower is the humble super star! I mean, I’ve made pizza crusts, rice, mashed “potatoes,” taco shells, steaks, and poppers out of it – it is SO versatile! 

But if you’ve never had it roasted in the oven, you really should give it a try. It becomes golden brown and takes on an almost “nutty” flavor. It is truly amazing. And in “steak” form, it is really beautiful and “fancy” looking.

This was the first day’s meal. I’ve got 3 more where that came from!!  Stay tuned for the deliciousness!

PS – what did you all think of the Bachelorette!? Ohmigosh – what is Des going to do!? She basically said the show was over for her? She can’t possibly pick Drew or Chris after she pretty much said she was pretending with them?!? 

Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!